Dry shake all ingredients (no ice) for 10 seconds. Add ice and shake hard for 12 seconds. Double-strain into a chilled coupe. Drop 3 dots of Angostura on the foam.
Lima, Peru, 1920s. Peruvian and Chilean pisco both lay claim; we use Peruvian. The national cocktail of Peru.
Coupe, no ice. Foam is essential — dry shake is non-negotiable.
Bright, lush, gently grapey. The pisco's vinous character shows through.
Costing is directional. Confirm against current beverage grid when invoices update.