Today we are going to prepare a delicious Peruvian-style Frozen Lemonade. This drink is very common to find in restaurants but especially in Peruvian Pollerias (Rotisserie-style chicken restaurants). Despite being called 'Lemonade', this popular drink actually uses native Peruvian limes and can be made in just a few simple steps. Ingredientes: 6 limes 2 cups of water (you can add a bit more if necessary) 1 1/2 cups of ice 1/2 cups of sugar (or to taste)

One of Peru's most popular cocktails, the Pisco Sour, is a drink worth exploring! Today, we'll delve into the history of this iconic beverage, learn how to prepare it, and understand how it has transformed into a national symbol of great importance. What is a Pisco Sour? Starting with the most obvious question: what exactly is a Pisco Sour? The Pisco Sour is a traditional Peruvian cocktail, revered as the national drink of Peru. It is crafted by combining Pisco, a distinctive Peruvian spirit, with lime juice, sugar syrup, egg white, and Angostura bitters. This blend results in a drink that is both earthy and sweet, with a delightful tartness. Beyond just a beverage, the Pisco Sour embodies Peruvian pride and hospitality. Attend any celebration or social gathering in Peru, and you are likely to be offered a glass of this beloved alcoholic drink. The Pisco Sour is more than just a cocktail; it is a symbol of Peru's rich cultural heritage and a testament to its welcoming spirit. What is Pisco made from? First produced in the 1500s, Pisco is a colourless spirit made from distilled grapes, consumed in both Peru and Chile. Not only is it the main ingredient in the iconic Pisco Sour cocktail, but it also plays an integral role in many Peruvian dishes. For example, in Lomo Saltado, Pisco is sometimes used to deglaze the pan, adding depth to the beef's flavour. There are many different types and varying qualities of Pisco, so each Peruvian has their favourite brand they swear by when preparing this drink. Origins of Pisco Sour Ask a Peruvian and Chilean where Pisco Sour originates, and you may get two completely different answers! As many people know, country rivalries in Latin America run deep, and both countries claim the invention of one of South America's most popular cocktails. However, most historians agree that the origins of the Pisco Sour trace back to the early 1900s in Lima, Peru. American bartender Victor Vaughen Morris is credited with creating this drink in his establishment, Morris' Bar. Almost a century later, the Pisco Sour has surged in popularity across Peru. Every February, Peruvians commemorate this drink on 'National Pisco Sour Day', with various competitions where bartenders showcase their skills in crafting the perfect Pisco Sour. How to make a Pisco Sour To make the perfect Pisco Sour, follow the 4 simple and easy steps below: Pour the Pisco, lime juice and sugar syrup, egg white and ice into a cocktail shaker or blender Shake vigorously for 20-25 seconds or blend for 10 secs Strain into a glass Add a few drops of bitters on top Is Pisco Sour safe to drink? Many people who try this cocktail for the first time are worried about the use of raw egg. As with any food or drink that contains raw egg, there is always a minimal risk of salmonella infection, and a Pisco Sour can never be guaranteed to be completely safe. Regardless of how minimal the risk, it is recommended that people who are prone to contracting salmonella avoid consuming raw eggs. Also, remember that Pisco is a very strong spirit, so the only other possible danger comes from drinking one too many! Enjoy responsibly. Pisco Sour Recipe Watch the video below for a step-by-step guide to prepare a Peruvian Pisco Sour using a blender: Pisco Sour Ingredientes: 90 ml of pisco quebranta 60 ml of lime juice 3 tablespoons of white sugar (to taste) 2 egg whites 8 ice cubes

Peruvian cuisine is famous globally for its range of diverse and delicious flavours, but one lesser known treasure is a sweet cocktail known as "Coctel de Algarrobina". In this blog, we'll share some more information about what this cocktail is, its origins and how you can easily prepare this in your own home. What is Algarrobina Cocktail? A sweet and sticky syrup obtained from the Black Carob tree, Algarrobina is a popular sweetener that is commonly used in Peruvian cuisine to prepare smoothies, ice creams and cocktails. This creamy and sweet cocktail is traditionally made with Pisco (Peru's national spirit), algarrobina, evaporated milk, egg yolk and cinnamon. It's most commonly consumed during the Christmas period, although it can be enjoyed throughout the year. History and Origins of the Algarrobina Cocktail The algarrobina syrup is believed to have its roots tracing all the way back to the pre-Columbian era. The indigenous people of northern Peru held the black carob tree, known as "algarrobo" in Spanish, in high esteem in the coastal and desert regions. This sturdy tree supplied the ancient civilisations with nourishment, healing remedies, and resources. The pods, from which algarrobina syrup is obtained, were very valuable due to their nutritional content. Although the syrup was originally utilised in basic, everyday dishes, it wasn't until the 20th century that it was incorporated into cocktails, particularly with the rise of Pisco as a key element of Peruvian cocktail culture. The Coctel de Algarrobina transformed over time by mixing local ingredients with Peru's signature liquor, Pisco, resulting in a cocktail that is a blend of tradition and innovation. Nutritional Benefits of Algarrobina Not only does this cocktail taste amazing, but Algarrobina also has many health benefits. The syrup contains a high concentrations of vitamins (such as vitamin A and E) and minerals (like iron and calcium), resulting in a sweetener rich in nutrients. It is a provider of antioxidants and has been utilised in traditional medicine for its beneficial health properties. How to make Peruvian Algarrobina Cocktail Follow the step-by-step instructions to make this popular cocktail in your own home: Prepare the ingredients : In a cocktail shaker or blender, combine the Pisco, algarrobina syrup, evaporated milk, and egg yolk (if using). Shake it up : Add a handful of ice cubes to the shaker and shake vigorously for about 15-20 seconds (or blend for 1-2 minutes). The mixture should become frothy and well-chilled. Strain and serve : Pour the mixture into a chilled glass. If you prefer a smoother texture, you can strain the drink to remove any small bits of ice. Garnish : Sprinkle a dash of ground cinnamon or nutmeg on top for an aromatic finish. Enjoy : Serve immediately and savour the creamy, sweet flavours of this delightful Peruvian cocktail. Peruvian Algarrobina Cocktail Recipe Algarrobina Cocktail Ingredients: 1 1/2 oz of Pisco Quebranta or White Rum 1/2 oz of Algarrobina Syrup 1 egg yolk 2 oz of evaporated milk 1-2 tablespoons of white sugar 5 ice cubes