Algarrobina Pisco

The algarrobina pisco is a typical beverage from the northern Peruvian coast based on pisco, eggs, milk, cinnamon, sugar syrup and algarrobina.
The latter is obtained from the berries of the Algarrobo tree. This tree is found in several areas in South America, and in the territories of Lambayeque, Piura and Tumbes it was also used during the era of the Moche civilisations, between 100 and 700 AC.
Archaeological studies and digs have shown that this tree was used for different purposes, including the production of fodder, the construction of sacred buildings (for example the toma del Señor de Sipan, a Moche sovereign) and the production of food products. To this day, the Algarrobo tree plays an important role in the local economy in northern Peru.
Algarrobina is made from several different varieties of Algarrobo and is mainly produced between the months of March and July. The process begins by washing the pods, which are then boiled until obtaining a soft consistency, necessary for the subsequent steps. The pods are then squeezed and filtered through a cloth that separates the impurities; finally the remaining liquid is boiled and thickened.
Once the mixture has cooled, the Algarrobina is preserved in glass or terracotta containers; it is used to make several beverages including algarrobina pisco.
This beverage is made by placing all the ingredients into a container with some ice, which is then vigorously shaken until it foams up, just like the pisco sour. The algarrobina pisco appears to be the evolution of a wine-based beverage normally drunk by the Jesuit Spanish residing in Chiclayo in the 17th century, in their free time.
The algarrobina pisco is becoming less and less popular, particularly among the younger generations who prefer to drink normal pisco and its commercial version; moreover, the algarrobina obtained using traditional methods is difficult to find, given that it is increasingly found in its industrial version with a high content of sugar and preservatives.