The Coctel de Algarrobina originated in Piura, a city 600 miles north of Lima. Despite its prevalence in Peruvian homes, the Coctel de Algarrobina (which is sometimes referred to simply as “Algarrobina”) hasn’t historically been as popular on bar menus. For his version, Meléndez first decorates a chilled glass with dark streaks of algarrobina before pouring the drink into it. These days, like many creamy cocktails in the 21st century, the Coctel de Algarrobina has been given the clarified milk punch treatment. “The goal was to create a more balanced, elegant, and easy to drink [cocktail],” says Hermoza, “without losing its historical identity.”

Source: Punch February 19, 2026 11:51 UTC