Ingredients Jump to Instructions ↓

  1. 4 to 5 dried purple corn in husk, about 1 pound 1 fresh pineapple

  2. 2 (3-inch) sticks canela or cinnamon

  3. 2 quarts water

  4. 1/2 cup sugar

  5. 1 bottle Sauvignon Blanc

  6. 1/2 cup pisco

Instructions Jump to Ingredients ↑

  1. Rinse corn and place in stockpot. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve. Add canela and water to pot. Bring to a boil and then simmer , slightly covered, for 1 hour. Remove from heat and strain . You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool. Add wine, pisco, and diced pineapple . Refrigerate overnight. Serve over ice.


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