Photo by Melanie Grizzel

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one cocktail

  • 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.

  • Recipe by Justin Lavenue and Dennis Gobis of The Roosevelt Room in Austin, Texas

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