A classic pisco cocktail from northern Peru, creamy and dark with the character of toasted caramel. Algarrobina brings deep sweetness while Quebranta pisco keeps the drink lively beneath a silky foam of milk and egg yolk. Served very cold with cinnamon on top, it tastes like a celebration from the first sip.
Add the pisco, evaporated milk, algarrobina, simple syrup, and egg yolk to the blender; blend for 10 seconds, until the mixture looks uniform with no algarrobina settled at the bottom. Add the ice and blend for another 20 to 30 seconds, until very cold, creamy, and finely foamy, with the ice fully crushed. Stop as soon as it reaches that point so the drink does not become overly diluted. Because the yolk is consumed raw, keep it refrigerated until use and use pasteurized egg whenever possible.
Serve immediately and dust the foam with
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