The Algarrobina Cocktail

Bartenders in Peru are continually creating cocktails where the main ingredient is pisco, the Peruvian brandy made entirely with grapes since the late 16th century/early 17th century. But, the original cocktails are still the most popular drinks at the bars. Moreover, the original cocktails are celebrated on specific dates every year, such as Pisco Sour, the national drink; Chilcano, in its many varieties; and Algarrobina, a pisco cocktail made with the fruit of the carob tree.

Algarrobina is an emblematic cocktail to the Region of Piura, in Northern Peru, where carob trees are part of the landscape, covering large areas of the region’s land. Since 2003, people of Piura celebrate Algarrobina’s Day every March 15th aiming to position it as a new Peruvian flag-drink, thus promoting its consumption around the country.

If you are lucky to have a bottle of pisco and algarrobina (carob) syrup at home, you can try the following recipe: 2 oz. of Pisco 1/2 oz. of algarrobina (carob) syrup 1 oz. evaporated milk ½ oz. of syrup, or 1 teaspoon of sugar 1/2 egg white ice cubes Garnish: Ground cinnamon Mix the ingredients in a blender for about 2 minutes adding enough ice to double the volume of the liquid mixture. Serve in small glasses, and garnish with ground cinnamon. http://diariocorreo.pe/ultimas/noticias/8824670/edicion+lima/15-de-marzo-hoy-se-celebra-el-dia-de-la-alg http://www.elpiscoesdelperu.com/web/index.php http://www.piscotrail.com/2011/04/27/drinks/la-algarrobina-pisco-egg-nog/