Essentially Peruvian Eggnog, this creamy dessert cocktail gets its name—and distinct flavor—from algarrobina syrup. Made from algarroba, bean-like pods that grow on carob trees, the syrup is bitter, woodsy and molasses-esque. The cocktail dates back to the 17th century when Spanish monks used pisco as a replacement for wine or rum in a traditional drink called ponche de huevos (egg punch). Over the years, the cocktail evolved into the Peruvian staple it is today: a mix of pisco, algarrobina syrup, condensed milk and egg whites, with a garnish of grated cinnamon. Like Eggnog, Algarrobina is a Christmas time tradition. Creamy, boozy, sweet and rich, it’s cozier than a hand-woven alpaca sweater. Note: Algarrobina syrup can be purchased online. It is also sometimes called carob syrup.
In the late 19th century, pisco was all the rage, especially in San Francisco. In the 1890s, bartender and bar owner Duncan Nicol first stirred up the zesty libation at the Bank Exchange (which was a bar, not a bank) in the city by the bay. When Prohibition hit, it killed pisco madness (not to mention the Bank Exchange). One of the last remaining r...