Make Peruvian Sangria: Llama Del Rey Cocktail Recipe by Lynnette Marrero
Written by MasterClass
Last updated: Feb 28, 2025 • 2 min read
Lynnette Marrero’s hybrid of Pisco Punch and sangria is inspired by a rustic Peruvian beverage called Chicha Morada that is made by fermenting purple corn with spices. For home use, Lynnette substitutes a syrup incorporating Grenadine, dried hibiscus tea, and pink peppercorns.
Learn From the Best
What Is Sangria?
Sangria is a Spanish wine-based punch typically served alongside tapas, or snacks. Sangria recipes vary widely, but Spanish sangria is usually made with a base of red or white wine sweetened with liqueur and fruit juice (such as orange juice or cranberry juice) and served chilled with fresh fruit (such as orange slices, lemon slices, lime slices, pineapple wedges, and berries) floating in the mix.
What Is Pisco?
Pisco is an unaged brandy made from a specific set of aromatic grapes grown throughout the Pacific side of South America. Like vodka in Eastern Europe, Pisco is traditionally enjoyed neat alongside a meal, serving as a social focal point as much as a component of the food. It is probably best known as the star ingredient of the Pisco Sour, which can not only complement a meal but work successfully as a stand-alone aperitif or digestif.
How to Make Peruvian Sangria
As a former Spanish territory, Peru has its own take on sangria. To make a Peruvian-style sangria, fortify a red wine sangria with Pisco, the national drink of Peru. Adding some of the flavors of Chicha Morada, a traditional fermented drink made from purple corn, pineapple, and spices, is another nod to Peruvian culture. Serve your Peruvian-inspired sangria with Peruvian food such as lamb stew or ceviche with sweet potatoes.
Llama Del Rey Cocktail Recipe
makes
Makes about 12 cocktailsprep time
20 mintotal time
2 hr 25 mincook time
2 hr 5 minIngredients
Ingredients for the pink peppercorn hibiscus grenadine syrup:
Ingredients for the roasted pineapple juice:
Ingredients for the cocktail:
- 1
Make the pink peppercorn hibiscus Grenadine syrup: Combine pomegranate juice and demerara sugar in a saucepan and place over medium-high heat. Stir until the sugar is completely dissolved, about 5 minutes. Once the sugar is dissolved, add the pink peppercorn and dried hibiscus tea, then remove the saucepan from the heat. Express the oil from the citrus zests into the pan, and drop the orange peels into the liquid. Allow the liquid to rest for at least 20 minutes before straining to maximize the flavor infusion. Once the liquid is cool, remove the orange peels from the liquid and store the pink peppercorn hibiscus Grenadine syrup in an airtight container in the refrigerator for up to 1 month.
- 2
Make the roasted pineapple juice: Preheat oven to 120°C (250°F). Peel, core, and quarter the pineapple, then cut all quarters into slices. Place the pineapple on a baking sheet and roast for 2 hours. Remove the pineapple from the oven and transfer the slices to a bowl or dish. Allow the fruit to cool completely. Once cool, add the pineapple pieces to a juice extractor, and extract all of the juice. (If using a food processor or blender, strain the juice through a fine-mesh strainer.)
- 3
Combine all cocktail ingredients except for the grapes in a punch bowl.
- 4
When ready to serve, stir over a large block of ice.
- 5
Ladle punch into a rocks glass filled with ice. Garnish with skewered frozen green grapes.
Learn more about mixology from award-winning bartenders. Refine your palate, explore the world of spirits, and shake up the perfect cocktail for your next gathering with the MasterClass Annual Membership.
7 Punch Recipes: How to Make Party Punch
Mar 15, 2022
Lynnette Marrero’s Clara Bow Cocktail Recipe
Apr 3, 2020
Mixologist Ryan Chetiyawardana’s Panacea Cocktail Recipe
Apr 29, 2020
Lynnette Marrero’s For Whom the Bellflower Tolls Punch Recipe
Apr 10, 2020
Master Mixologist Lynnette Marrero’s Nectar of Gaia Recipe
Apr 10, 2020
Ryan Chetiyawardana’s Morning Glory Fizz Recipe
Apr 13, 2020
Other articles
How to Make a Siesta: Siesta Cocktail Recipe
Apr 6, 2020
How to Make Sangria: Easy Red Sangria Recipe
Mar 21, 2022
Lynnette Marrero: About the Award-Winning Mixologist
Nov 4, 2022
Win a Cocktail Workshop with Mixology MasterClass Instructors Lynnette & Ryan
Dec 4, 2020
How to Make a Pisco Sour: Classic Pisco Sour Recipe
Mar 27, 2020
How to Make Grenadine: Homemade Grenadine Recipe
Mar 31, 2020