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
How to Make It
Step
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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