"The Coctel de Algarrobina originated in Piura, a city 600 miles north of Lima. There, in the late 17th century, Jesuits introduced a concoction of wine, egg and sugar. In time, cañazo (rum), then pisco, replaced the wine. Locals added algarrobina, a molasses-like medicinal syrup derived from the carob tree, which has notes of vanilla, chocolate, hazelnuts and honey. Eventually,"
"An early recipe for the cocktail from the 1958 cookbook El Cocinero Peruano calls for evaporated milk, algarrobina, pisco and crushed ice, all blended with the optional addition of simple syrup or egg whites for frothiness. Later, in 1994, the cookbook El Libro de Oro de Mamá: Dulces y Bebidas Peruanas , replaced ice with cold water, added an egg and suggested serving the drink "in small cups as an aperitivo, dusting with cinnamon powder.""
Lima marks special occasions with pisco cocktails, including the Coctel de Algarrobina, an eggnog-like drink often spiked with aguardiente. The cocktail began in Piura in the late 17th century when Jesuits combined wine, egg and sugar; cañazo and later pisco replaced the wine. Algarrobina, a molasses-like syrup from the carob tree with vanilla, chocolate, hazelnut and honey notes, was added by locals. Creole cooks later incorporated evaporated milk, creating the popular home version. Mid-20th-century recipes call for evaporated milk, algarrobina, pisco and ice, with variations adding egg or simple syrup. The drink was common at family reunions and is now being reworked by modern bartenders.
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