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Algarrobina: Pisco Sour's lesser-known cousin

Carob (algarrobo in Spanish) grows abundantly on Peru's northern desert coast. The algarrobina is a rich and chocolaty cocktail made with carob syrup, pisco, egg yolk, and evaporated milk. Since pisco sours only use the egg white - algarrobinas are the perfect counterpart - allowing you to use the whole egg.

The photo was taken at my temporary house in Ferrenafe, where my hosts made sure I tried their beloved algarrobina. If you can't get an invitation into someone's home, they make tasty algarrobinas (and pisco sours) at the Gran Hotel Chiclayo bar.

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Carob (algarrobo in Spanish) grows abundantly on Peru's northern desert coast. The algarrobina is a rich and chocolaty cocktail made with carob syrup, pisco, egg yolk, and evaporated milk. Since pisco sours only use the egg white - algarrobinas are the perfect counterpart - allowing you to use the whole egg.

The photo was taken at my temporary house in Ferrenafe,...

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Carob (algarrobo in Spanish) grows abundantly on Peru's northern desert coast. The algarrobina is a rich and chocolaty cocktail made with carob syrup, pisco, egg yolk, and evaporated milk. Since pisco sours only use the egg white - algarrobinas are the perfect counterpart - allowing you to use the whole egg.

The photo was taken at my temporary house in Ferrenafe, where my hosts made sure I tried their beloved algarrobina. If you can't get an invitation into someone's home, they make tasty algarrobinas (and pisco sours) at the Gran Hotel Chiclayo bar.

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