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Coctel de Algarrobina | by Daniel Estremadoyro
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Coctel de Algarrobina

The Pisco Sour is, by far, the most popular pisco cocktail in Peru and elsewhere, but maybe you didn´t met yet his "sister", the Algarrobina Cocktail.

In Peru, is only slightly less popular than the PS, and it´s a customary drink for ladies in every social gathering. (Actually I called it the "pisco sour sister" because its so attached to ladies that, if a waiter is carrying a tray with half Pisco sours and half "algarrobinas", he will offer this to the lady in question... If the side of the pisco sours is pointing to the lady, he will turn it, leaving her this cocktail at hand).

Algarrobina is a heavy syrup made from the pods of the "algarrobo" tree, that grows all over the coast in Peru, and it has a very intriguing flavour.

The recipe? well, for a regular 4oz cocktail glass you´ll need: 1 1/2 oz pisco, 1/2 oz algarrobina, 1/2 oz evaporated milk, 1/2 egg yolk and a good shake (I mean it). After that, sprinkle a little cinnamon on top.

Not a pre-dinner indeed, but really tasty, you´ll want more!

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Taken on January 3, 2005