02.07.20 Carob for Cocktail Hour

As a kid all I remember about carob was the nasty chocolate substitution concoctions that my parents’ crunchier friends tried to pass off as dessert. Why in world would you tamper with something as perfect as chocolate? I was reacquainted with carob as algarroba in Peru in a much more positive light…a syrup that makes wonderful cocktails among other things. I’ve known about the giant carob tree down the street for years because I step over the dropped pods every day. I used my forager’s right and collected some to make syrup. It was a simple two-day process.

To make syrup:

  1. Spread one pound of carob pods on a baking sheet and cook for 40 minutes at 300 degrees.

  2. Allow them to cool and then break them apart to about 2-3 inch pieces.

  3. Soak them overnight in a quart of filtered water.

  4. Strain the liquid and simmer for one hour. If you want to add sugar, the cooking time will be less. (Save the pods to make carob powder tomorrow)

  5. The liquid will reduce to about 1/2 cup. It will taste divine and it goes a long way however you decide to use it.

To make Peruvian Carob Syrup Cocktails blend:

  1. 2 oz pisco (I hear white tequila can be used as a substitute)

  2. 1.5 oz carob syrup

  3. 2 oz cream

  4. 1 egg yolk

  5. 6 ice cubes

  6. Sprinkle cinnamon on top after serving. 

** This makes two small cocktails, plan and adjust accordingly…

Christine Foerster