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.
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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
1 fresh mango fan or slice, for garnish
How to Make It
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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