Ponche de Algarrobina
Ingredients
- 2 oz BarSol Mosto Verde Italia Pisco
- 1 fresh Egg yolk
- 1 oz Condensed milk
- 1 barspoon Algarrobo extract
Method
Glassware:
Serve in a Goblet glass
Method:
- Select and pre-chill a GOBLET GLASS.
- Prepare garnish of cinnamon powder.
- BLEND all ingredients with 12oz scoop crushed ice.
- Serve with a straw.
Allergens:
Recipe contains the following allergens:
History:
We discovered this traditional Peruvian drink at Tito's Restaurant, London, England. Algarrobo is extracted from the fruits of the tree of the same name and is a sticky honey-like liquid which tastes a little like malt extract.
Review:
A creamy frozen drink with real character. Tip: It pays to add the condensed milk and algarrobo (or malt extract) after starting the blender.
