I Know What You Did Last Summer

Although Peru claims to have invented pisco, here mixologist Lindsay Nader prefers to use the Chilean pisco Kappa, with its citrus and honeysuckle aromas. She dry-shakes the ingredients (without ice) to incorporate the sweetened condensed milk, then serves the drink over ice. Plus:  More Great Cocktail Recipes 

Total Time:
5 mins


  • 2 ounces pisco, preferably Chilean

  • 1/2 ounce sweetened condensed milk

  • 1/2 ounce mango puree (store-bought or made from frozen mango cubes pureed in a food processor)

  • 1/4 ounce fresh lime juice

  • 3 dashes of Angostura bitters

  • Ice

  • 1 fresh mango fan or slice, for garnish


  1. In a cocktail shaker, combine all of the ingredients except ice and the garnish; shake vigorously. Strain into a chilled ice-filled rocks glass and garnish with the mango.

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