Tiki Cocktail Mohan Travels to Peru and Gets a Haircut
/Drink: Mohan Travels to Peru and Gets a Haircut
Photo by Rey Lopez
What is it? An untraditional tiki drink filled with the fruity flavors of Peru and topped with fresh sprigs of rosemary.
How to garnish: The garnish is critical for this drink’s smell, Thompson says. If you have an herb garden, be sure to pick the rosemary fresh for the drink.
How to make:
- 1 ounce aged Demerera Rum
- 1 ounce Peruvian Pisco
- 1½ ounces Chicha Morada (typically found in the international aisle of grocery stores)
- ¾ ounce fresh lime juice
- ¼ ounce vanilla syrup
- ¼ ounce ginger syrup
- ¼ ounce walnut liqueur
- Semi-crushed ice
- 2 dashes Amargo Chuncho Bitters
- Garnish with fresh rosemary
Pour all the ingredients, except the Amargo Chuncho Bitters, into a tiki mug. Then, fill the glass ⅔ of the way with crushed ice. Stir until the mug is chilled. Top off with crushed ice. Take several sprigs of rosemary and insert across the drink to make the mohawk.
To make the ginger syrup:
- 1 cup water
- 1 cup sugar
- 1 tablespoon chopped ginger
In a small saucepan bring water and sugar to a boil, until dissolved. Add chopped ginger and let steep for 2 minutes. Let the syrup cool, strain out the ginger, then cover and store in a refrigerator.
To make the vanilla syrup:
- 1 cup water
- 1 cup sugar
- 3–4 vanilla beans
In a small saucepan bring water and sugar to a boil, until dissolved. Add vanilla beans and let steep for 2 minutes. Let the syrup cool, strain out the vanilla, pour into a jar or clean container, cover and store in a refrigerator.
