Recipe by Justin Lavenue and Dennis Gobis of The Roosevelt Room in Austin, Texas
2 ounces Pisco
¾ ounce lemon juice
¾ ounce pineapple gum syrup
2 dashes Angostura or Amargo Chuncho bitters (optional)
Garnish: lemon wheel, nutmeg
In a cocktail tin, combine all ingredients with ice and shake briefly. Strain into a double old-fashioned glass filled with crushed ice, then top with a mound of crushed ice. Garnish with lemon wheel and grated nutmeg and serve with a straw.