okie dokie artichokie » hey guys, i'm steph! i'm a personal chef by day and food writer by night. this blog is all about the food i love to cook and eat-- some sweet, some savory, all delicious. welcome to my realm! xo

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Cocktail Hour: Algarrobina



Looking for something new to “shake up” your old cocktail menu this New Year’s Eve? Algarrobina is a traditional Peruvian mixed drink made from the syrup of an algorrobo, or black carob tree, pisco, and milk. It is served chilled with a soft dusting of spicy cinnamon. Throughout parties when I was young, my mom and grandma would blitz these up and pass them along on huge trays to all the women that were sitting instead of dancing. The creamy sweetness of this beverage made it easy to drink, which was a plus for the ladies, and got them back on their feet and on the dance floor. Have a few of these and I can bet that you’ll be busting moves you never knew you had — just in time for this weekends party.



Pours 4 cocktails


1 – 12 fluid ounce can evaporated milk

2 ounces Peruvian pisco (mosto verde variety, if you can score it)*

2 teaspoons algarrobina syrup**

1 egg***

2 1/2 tablespoons sugar

Pinch ground cinnamon + more for garnish

*Pisco is a white spirit distilled from grapes. There are three major kinds of pisco available: puro (pure), acholado (a blend of grapes), and mosto verde (made from grape juice that hasn’t been completely fermented). My family and I tend to like the mosto verde variety best; it yields a delicate floral aroma and has a smoother finish. Here’s a link to where you can buy a good Peruvian Pisco Mosto Verde online. 

**Algarrobina syrup is made from the algarrobo negro, a black carob tree that grows in regions of South America. The tree produces a pod-like fruit in which the paste is harvested and fermented to make the sticky, molasses-like treacle. It has a flavor similar to raisins and can be used for drinks and cocktails. You can buy a bottle of it here from Amigo Foods.

***Caution: This cocktail includes raw eggs.


Pour ice cubes into 4 cocktail glasses.

In a blender, pour in the can of evaporated milk, pisco, algarrobina, egg, sugar, and a pinch of cinnamon. Blitz on high for about 30 seconds. Dump the ice out of the cocktail glasses, which should now be icy cold for you, and pour the algarrobina cocktail into equal portions. Garnish with cinnamon and serve immediately.

Happy New Year everyone! Be safe. Be merry.

Provecho and I’m out —

XO, Steph

Christopher Crofton-Atkins - Anyone know the recipe for a Peruvian cocktail called, “El Capitan”?

sarah - I’m always looking for a new cocktail and this looks lovely!

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