Cocktails 101: La Algarrobina (Pisco Egg Nog)

Algarrobina (Pisco Egg Nog)

Algarrobina (Pisco Egg Nog)

If you like your cocktails creamy and smooth, much like an egg nog, the next drink in the Cocktail 101 series was made for you. All you need to make one at home is Pisco, carob syrup, sugar, evaporated milk, egg whites, cinammon, and a blender. Señoritas y señores, I present to you, La Algarrobina.

The key ingredient in this drink is the algarrobina, or carob syrup. Carob is known for it’s high nutritional value and for that reason the algarrobo tree is called the “tree of life” in Peru. Algarrobina is also used in Peruvian desserts and is a popular chocolate substitute (gasp!) in cakes and cookies.

This recipe is from Gaston Acurio and I used Barsol Pisco from my local BevMo. I found a jar of algarrobina at Evergreen Market in The Mission, but you should be able to find some carob syrup at your local health food store. Just tell them you need the carob to make your new favorite cocktail, for medicinal purposes.

  • 2 oz. Pisco
  • 1/2 oz. algarrobina syrup
  • 1 oz. evaporated milk
  • 1/2 oz. simple syrup
  • 1/2 oz. egg white
  • ice
  • ground cinnamon for garnish
  1. To make the simple syrup, mix 1/2 cup sugar with 3 tablespoons of water in a sauce pan, bring to a slow boil, and simmer until the sugar dissolves completely. Set aside to cool.
  2. Mix all the ingredients in a blender, and add enough ice to double the volume of the liquid mixture.
  3. Blend for 2 minutes.
  4. Serve and decorate with a sprinkle of cinnamon.

One 8 oz serving, but I like to share it in two 4 oz glasses.


If you want to make this drink extra creamy, try adding more evaporated milk or using less ice. Warning: it may take several tastings to get it just right.