Shaken · Coupe
GarnishGround cinnamon
Shaken · Coupe
Roberto Meléndez, Bar Capitán Meléndez, Lima
Coctel de Algarrobina cocktail recipe
What goes in it
- 4 ozWhole milk
- 3 oz
- 1 ozAlgarrobina (carob syrup)
House prep · Recipe below ↓
- 1.25 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 1Egg yolk
Method · Shaken
- 1Streak the inside of a chilled glass with algarrobina.
- 2Shake everything gently with two ice cubes for about twenty seconds and strain into the glass.
- 3Dust with cinnamon.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Ground cinnamon
Prep ahead
House prep
Algarrobina
- Yield
- Per bottle
- Keeps
- 6 months
- Storage
- Room temperature
Ingredients
- Algarrobina (Peruvian carob syrup)
Method
- 1Store-bought Peruvian carob-pod syrup; use as is.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Coctel de Algarrobina
Coctel de Algarrobina is a cocktail made with whole milk, acholado pisco and algarrobina (carob syrup), created by Roberto Meléndez at Bar Capitán Meléndez.
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