Ponche de Algarrobina

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: blend
• Glass: Goblet glass
• Ice: Crushed ice
• Garnish: Dust with cinnamon powder
• ABV: 20%

Ingredients

• BarSol Mosto Verde Italia Pisco — 2 oz (60 ml)
• Egg yolk — 1 fresh
• Condensed milk — 1 oz (30 ml)
• Algarrobo extract (or malt extract from health food shops) — 1 spoon

How to make it

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

A punch cocktail with egg yolk.

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