- 3x Black sweetcorn
- Pineapple Peel of a whole pineapple
- 4x Apples
- 3x quince
- Cinnamon stick
Ingredients Rum Punch:
- 6 cl RumISH
- 1 cl lime juice
- 2 cl sugar syrup
Accessories: Large pot (approx. 5 litres), strainer
Glass: low cocktail glass
You first need to prepare a chicha.
Break the black sweetcorn in half with your hands. Remove the kernels a little and put them into the pot together with the stalk. Cut off the skin of a whole pineapple generously. Do not use the stalk or the leaves. Add to the pot. Cut the apples and quinces into quarters and add to the pot. Add the cinnamon stick and cloves to the pot. Fill with water until about 3⁄4 of the pot is full. Bring slowly to the boil and then simmer at a low temperature for 2 hours to let it reduce. Then pour all the liquid through a sieve. The liquid is the finished chicha.
2. Rum Punch
Fill a low cocktail glass about 2⁄3 full with chicha. Add the lime juice and sugar syrup. Then add the RumISH, followed by a stir. Garnish with a cinnamon stick and serve warm!