Another Peruvian classic made with Pisco, this drink is very sweet yet still very strong. Unlike the Pisco Sour, you'll find many variations of recipes for this drink, here is the one that works best for me. This drink is a definite rarity in the US, due to two of its major ingredients being hard to get here. Algarrobina itself is somewhat hard to find in the US, but I have seen it for sale in the stores that carry Peruvian food (look for it in the drink mixes section). Or you can buy it online here, though you'll need to pick up some other items also as there is a $20 minimum on orders. If you need Pisco, check out this site, which sells and ships Pisco to US addresses.
Ingredients:
1/2 cup of Pisco
1/4 cup Karo light corn syrup
1 cup Evaporated milk
1 Tablespoon Algarrobina
1 egg yolk
6 cubes of ice
Dash of cinnamon
Preparation:
Blend the egg and the milk in a blender on high. Add the rest of the ingredients and blend for about 30 seconds, until smooth. Pour into glass and sprinkle with cinnamon.
1/4 cup Karo light corn syrup
1 cup Evaporated milk
1 Tablespoon Algarrobina
1 egg yolk
6 cubes of ice
Dash of cinnamon
Preparation:
Blend the egg and the milk in a blender on high. Add the rest of the ingredients and blend for about 30 seconds, until smooth. Pour into glass and sprinkle with cinnamon.
Makes 2 glasses.
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