If one of your New Year’s resolutions involves skipping alcohol or sugar, you’ll want to sit this recipe out—though we don’t recommend that you do. The Llama Del Rey, from new N.Y.C.-based Peruvian eatery Llama Inn, “is a play on the traditional sangria and a pisco punch, and was inspired by chef Erik Ramirez’s Chicha Morada, a Peruvian drink made from purple corn,” explain the cocktail’s creators, Lynnette Marrero and Jessica Gonzalez. The grilled fruit and spritz of lime will taste like a beach vacation, while the cheeky name—a play on pop artist Lana Del Rey—conjures plenty of summertime sadness. “Her songs are moody and nostalgic,” say Marrero and Gonzalez. “They leave you with a bit of wonder and longing. Like the singer, the cocktail is a complex drink that has deeper meaning than it initially may suggest.”
Try whipping up a simplified version of the recipe below.
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LLama Del Rey
Serves: 4-5 people
7 ½ oz dry red wine ($15; whwc.com)
3 ½ oz Zacapa Rum ($44; arlingtonwine.net)
2 ½ oz lime juice
3 ½ oz grilled pineapple juice
3 oz BarSol Mosto Italia Pisco ($36; internationalwineshop.com)
1/2 oz Allspice Dram ($30; drinkupny.com)
5 oz grenadine (recipe below)
2 ½ oz sugar
2 ½ oz pomegranate juice
1 tbsp pink peppercorns ($15; amazon.com)
1/4 cup brewed hibiscus tea
Frozen grapes, apple slices, fresh pineapple slices, for garnish
To Make the Grenadine
Mix equal parts sugar and pomegranate juice in a saucepan over medium heat until sugar is dissolved.
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To Make the Llama Del Rey
1. Slice a fresh pineapple and grill the slices until slightly charred. Juice the slices and discard the fruit.
2. To make the punch, let the warm 5 oz of grenadine sit with the hibiscus tea and peppercorns for 20 minutes, then strain. Add it to the rest of the ingredients and serve over ice.
3. Garnish with frozen grapes, apples, and pineapple slices.