In northern Peru, a toast is never just a toast: we raise our glasses with what we have at home. Algarrobina — the dark Peruvian carob syrup from Lambayeque's algarrobo trees — is the base of our most popular cream cocktail, and of this sour we mix in the Piccoli kitchen whenever guests come over.
Why it works
The cream cocktail brings body and natural sweetness, so you need less syrup. The lime cuts through the richness and leaves a clean finish; the egg white creates the foam that holds the drops of bitters.
Recipe
Ingredients
- 60 ml Piccoli Algarrobina
- 45 ml Quebranta pisco
- 25 ml fresh lime juice
- 1 egg white
- Ice and Angostura bitters
Directions
- Chill a coupe glass with ice while you prepare the drink.
- Dry shake the egg white on its own for 10 seconds.
- Add the remaining ingredients and ice; shake for another 15 seconds.
- Strain into the chilled coupe and finish with three drops of bitters.
Serve in a chilled coupe and finish with three drops of Angostura bitters. For a gentler, lower-alcohol version, replace the pisco with evaporated milk and use more ice.
Starring
Algarrobina Cream Cocktail
From S/ 25.00
