Algarrobina
Peru's beloved creamy cocktail featuring pisco blended with sweet carob syrup, evaporated milk, and egg yolk, finished with a dusting of cinnamon.
- 3 ozpisco
- 2 ozalgarrobina syrup
- 2 ozevaporated milk
- 1 wholeegg yolk
- 1 cupice
- Ground cinnamongarnish
- 1Add pisco, algarrobina syrup, evaporated milk, egg yolk, and ice to a blender.
- 2Blend until smooth and frothy, about 30 seconds.
- 3Pour into a chilled goblet or wine glass.
- 4Dust the top generously with ground cinnamon.
- 5Serve immediately while cold and frothy.
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Dating back to colonial Peru, the Algarrobina evolved from Spanish monks' egg and wine punches. As local pisco replaced wine and the native algarrobo tree syrup was incorporated, this beloved national cocktail was born. Celebrated on March 15th as National Algarrobina Day, it remains Peru's favorite dessert cocktail, especially during holidays.
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