We say...
Display recipe measures in OZ / ML / Shot |
||
| 2 | shot | Macchu pisco |
| 1 | fresh | Egg yolk |
| 1 | shot | Condensed milk |
| 1 | spoon | Algarrobo extract (or malt extract from health food shops) |
Click here for Difford's Cocktail Methodology Explained
| Glass: | Goblet |
| Garnish: | Dust with cinnamon powder |
| Method: | BLEND all ingredients with 12oz scoop crushed ice. Serve with straws. |
| Comment: | A creamy frozen drink with real character. Tip: It pays to add the condensed milk and Algarrobo (or malt extract) after starting the blender. |
| Origin: | A traditional Peruvian drink I discovered at Tito's Restaurant, London, England. Algarrobo is extracted from the fruits of the tree of the same name. It is a sticky honey-like liquid which I find tastes a little like malt extract. |
