Peruvian Algarrobina Cocktail Recipe
The Algarrobina Cocktail is classified as a homemade punch based on algarrobina and pisco, very refreshing and delicious. It originally arose in our lands, Considering a traditional Peruvian drink and flag cocktail of the department of Piura. Join me to prepare it!
How to Prepare Algarrobina Cocktail
Ingredients for the Algarrobina Cocktail include pisco, algarrobina, condensed or evaporated milk, egg yolk, sugar, and cinnamon for decoration. Currently its preparation is with a blender or mixer, but in the past a bowl-based punch bowl and manual mixer were used.
|🔪 Prep Time||5 minutes|
|🍲 Cook Time||5 minutes|
|⏲️ Total Time||10 minutes|
|🍽️ Servings||6 servings|
|🔥 Calories||314 calories|
- 2 cups of pisco
- 2 cups of milk
- 1 cup carob
- 3/4 cup sugar
- 1 yolk
- Ground cinnamon
- In a mixer or blender, blend the milk with the sugar and when it dissolves, add the carob.
- Add the yolk, then the egg and ice and continue blending until everything is dissolved.
- When the drink is well diluted, serve in tall glasses and sprinkle with cinnamon powder.
Then, I invite you to follow the following 3 Recommendations to prepare a rich Algarrobina Cocktail.
Tips and tricks
- Another variant of preparation is with a hand shaker, widely used in bars.
- You can use both condensed and evaporated milk, whichever is easiest for you to acquire.
- You can use yonke instead of pisco, in case you lack it.
The preparation of Cóctel de Algarrobina dates back to the end of the 17th century, when the Spanish Jesuits, settled in the north of our country (specifically the city of Chiclayo), made it by combining wine, eggs and sugar and it was a delight. A century later yonke was added to it when it was commercialized with the city of Santa Cruz.
The junkie , a cane brandy, had a drier, stronger flavor and was consumed in this cocktail until the early 20th century. Later it was replaced by the aromatic rum produced by the sugarcane crops of the Pomalca sugar estate, and shortly after, pisco, the national liquor of our lands, began to be used.
Around that time, in the districts of Pomalca and Cayaltí, carob honey brought from Piura also began to be added to this drink, as it had a heavier consistency and gave it a special and unmistakable sweetness.
The first literary reference to this recipe was found in the 1958 cookbook The Peruvian Cook. Since then it has become very popular and has been included in many other cookbooks, even outside our borders.
If you loved the taste of this refreshing drink, Do not forget to comment below your experience when preparing it and share us on social networks with your family and friends.
Follow us to learn how to prepare more drink recipes from the rich Peruvian cuisine:
- How to prepare a delicious Pisco Sour
- Easy and quick recipe for Emollient
- Delicious recipe for Chilcano de Pisco
- How to make a Chilcano de Maracuya
- Caspiroleta in a few steps
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