Ancora's Purple Storm cocktail

A lighter take on the classic Dark and Stormy

Image for Ancora's Purple Storm cocktail

Spring isn't far off now, and you'll need some lively cocktail recipes to swap out the richer wintry drinks from your rotation. At Ancora, where they fuse West Coast, Latin and Japanese flavours and ingredients together into harmonious creations like pan seared Pacific lingcod with forbidden rice, chorizo, salsa criolla and hondashi-chupe sauce, the bar follows the same principles in creating drinks.

This purple storm is a South American take on the classic Dark and Stormy. It replaces the traditional dark rum for Italia Pisco for a more fruit and floral approach, while the ginger adds zing to awaken your tastebuds.

1 1/2 oz. pisco
1 oz. ginger syrup
1/2 oz. lime juice
4 oz. soda water
1/2 oz. chicha morada syrup

In a tall glass with ice, add pisco, ginger syrup, lime juice and soda water and stir. 
Finish the drink with a slice of lime and float the chicha morada syrup to create a nice “stormy” effect.

Chicha morada syrup

1 bag purple corn
3 litres water
1 apple, peeled and diced
1 cinnamon stick
1 pineapple, peeled and skin reserved
3 cloves
sugar, to taste
lime juice, to taste

In a large pot, add corn, water, apple, cinnamon, pineapple skin and cloves together and simmer for three hours. Chill and fine strain. Add sugar and fresh lime juice to achieve desired sweetness. Bottle and keep for up to two weeks.