Ponche de Algarrobina

Difford's Guide

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Serve in a

Goblet glass

Garnish:

Dust with cinnamon powder

How to make:

BLEND all ingredients with 12oz scoop crushed ice. Serve with straws.

2 fl oz BarSol Mosto Verde Italia Pisco
1 fresh Egg yolk
1 fl oz Condensed milk
1 spoon Algarrobo extract (or malt extract from health food shops)
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

Buy it here

Hazardous ingredients

Egg yolk is potentially hazardous if used incorrectly.

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Review:

A creamy frozen drink with real character. Tip: It pays to add the condensed milk and algarrobo (or malt extract) after starting the blender.

History:

We discovered this traditional Peruvian drink at Tito's Restaurant, London, England. Algarrobo is extracted from the fruits of the tree of the same name and is a sticky honey-like liquid which tastes a little like malt extract.

Nutrition:

There are approximately 142 calories in one serving of Ponche de Algarrobina.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

Buy it here

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