- 2 thin red onion slivers, plus 1 thin red onion wedge for garnish
- 1 1/2 ounces pisco, preferably Peruvian
- 1 1/2 ounces sweet vermouth, preferably Cocchi Vermouth di Torino
- 2 dashes of Angostura bitters
How to make this recipe
- In a mixing glass, gently muddle the onion slivers with the pisco, vermouth and bitters; fill the glass with ice and stir well. Strain into a chilled coupe and garnish with the red onion wedge.