Llama Del Rey

This drink is a play on traditional Sangria and Pisco Punch, inspired by chef Erik Ramirez’s Chicha Morada, a Peruvian drink made with purple corn. The drink’s name is a play on pop artist Lana Del Rey. “Her songs are moody and nostalgic,” say Marrero Gonzalez.

Recipe created by Lynnette Marrero, Llama Inn, New York, NY


  • 7 ½ oz dry red wine
  • 3 ½ oz Zacapa Rum
  • 2 ½ oz lime juice
  • 3 ½ oz grilled pineapple juice
  • 3 oz Barsol Mosto Italia Pisco
  • ½ oz Allspice dram
  • 5 oz grenadine (see note)
  • 2 ½ oz sugar
  • 2 ½ oz pomegranate juice
  • 1 tbsp pink peppercorns
  • ¼ cup brewed hibiscus tea
  • frozen grapes for garnish
  • apple slices for garnish
  • pineapple slices for garnish


Slice a fresh pineapple and grill the slices until slightly charred. Juice the slices and discard the fruit. Warm the grenadine, hibiscus tea and peppercorns for 20 minutes, then strain out solids. Add it to the rest of the ingredients, and serve over ice garnished with the frozen grapes, apple slices and pineapple slices.

For the grenadine:

Mix equal parts sugar and pomegranate juice in a saucepan over medium heat until sugar is dissolved.