Algarrobo is the Spanish name for the Carob tree, a tree of Mediterranean origin that produces, in Spanish, the Algarroba fruit from which algarrobina can be produced. This tree grows up to 10 meters tall and can eventually grow huge branches. It survives well in dry climates allowing it to do well on the Peruvian coast.
Algarrobina is enjoyed across all of Latin America. It is produced by boiling the carob fruit to extract a liquid high in natural sugars. This is then dried out until you get a thick liquid.
In Peru, you’ll most likely find algarrobina used in a Pisco cocktail, along with other ingredients such as milk, egg yolk, sugar and cinnamon. The result is a slightly thick liquor enjoyed by many.
First we need to decide what is a “cup” of something – a measurement used a lot in Peruvian cocktail making. Below I am assuming a mug or class that is tea-cup sized in what it holds.
1 3/4 cups Pisco
1 1/2 cups port wine
1 cup algarrobina syrup
1 cup condensed milk
2 egg yolks
6 crushed ice cubes
Blend all ingredients, leaving aside the ground cinnamon for now.
Add ice cubes and continue blending until all is mixed and ice is crushed.
Pour this into small glasses and sprinkle with cinnamon.
You’ll get enough for 8 small liquor glasses.