Posted on | October 11, 2010 | 8 Comments
I’m not much of a drinker, really. I used to like the American whiskeys, like Jack Daniels and Jim Beam, but anymore I rarely drink at all. Sometimes the husband and I will share a beer, and we’re usually asleep by the end of it. He’s not much of a drinker, either.
Which is why it’s ironic that we met in a bar.
But I digress.
The point here, is that even though I don’t really drink much, there are a few things that I do like to drink just because they taste sooo darn good.
And the Algarrobina is one of those drinks.
I love creamy drinks, and I love chocolate drinks. Frozen drinks are also high on the list of the things I like. That why the Algarrobina ranks so high on my list – it’s all of these things.
PLUS! It’s made using Peruvian Pisco, so it’s sort of a matter of national pride.
If you happen to get your hands on a bottle of pisco, you should really give this drink a try. The namesake ingredient is algarrobina syrup. It comes from the algarroba fruit, which is very similar to carob. (Some say it’s the same thing – I’m not so sure). You should be able to find algarroba syrup at your local Latin market – if not, carob syrup can be substituted.
- 1-1/2 ounces of Peruvian Pisco Quebranta
- 1 oz algarrobina
- 2-1/2 oz of cream (or in Peru style, evaporated milk!)
- 1-1/2 oz simple syrup
- 1/2 oz creme de cacao
- 6 ice cubes
Put all the ingredients in a strong blender, and liquefy.
Serve in a short glass, with a bit of cinnamon sprinkled on top.
- The Pisco Sour: How sweet it is (timesunion.com)
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