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Algarrobina
Peru’s sweet pisco cocktail: black-carob syrup, evaporated milk and yolk, blended, cinnamon on a coupe — not a sour.
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Ingredients
- Pisco — 45 ml
- Algarrobina — 22 ml
- Evaporated milk — 60 ml
- Egg yolk — 1 piece
- Sugar — 5 ml
- Cinnamon — 1 pinch
Preparation
- Add pisco, algarrobina, evaporated milk, egg yolk, sugar and a scoop of ice to a blender.
- Blend until frothy.
- Pour into a chilled coupe.
- Dust with cinnamon.
This material is informational and cultural, intended for adults 18+, and is not alcohol advertising.
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