Ingredients

  • 3 ozpisco
  • 2 ozalgarrobina syrup
  • 2 ozevaporated milk
  • 1 wholeegg yolk
  • 1 cupice
  • 🍋Ground cinnamon(garnish)

🔧 Tools

blenderjigger

Instructions

  1. Add pisco, algarrobina syrup, evaporated milk, egg yolk, and ice to a blender.
  2. Blend until smooth and frothy, about 30 seconds.
  3. Pour into a chilled goblet or wine glass.
  4. Dust the top generously with ground cinnamon.
  5. Serve immediately while cold and frothy.

📜 History

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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