- Ideal For:
- Cocktail Party
- Mixing Skill:
- Flavor Profile:
- Creamy, Dreamy, Smooth
Often referred to as the Peruvian Bailey’s Irish Crème, its exquisitely smooth and creamy taste makes it a favorite cocktail of Peruvian ladies. For those queasy of egg yolks, they can be omitted if absolutely necessary. It originated in the north of Peru and the challenge today is finding the algarrobina syrup which can be found at health food stores.
Our materials are intended only for individuals of legal drinking age in your country of residence. Please do not forward to anyone under the legal drinking age.
2 oz. Pisco Viejo Tonel Quebranta
2 oz. chilled evaporated milk
¾ oz. algarrobina syrup (carob syrup)
1 oz. simple syrup
½ egg yolk
4 ice cubes
1. Mix ingredients in blender
2. Blend at maximum speed for 30 seconds or until smooth and serve