“This recipe is Julie Reiner’s rendition of the classic San Francisco gold-rush cocktail,” says Ivy Mix. “While the real recipe is up for debate (as is known in the industry, the original recipe was a secret and taken to the grave), it is generally assumed that the drink contains pisco (duh), citrus of one kind or another, pineapple, and spices of some sort. I decided to make mine with an acholado pisco - as I believe most piscos traveling around during the late eighteenth century probably were.”
30ml pineapple juice
20ml lemon juice
15ml cane or simple syrup
2 dashes aromatic bitters, such as Fee Brothers Old Fashion bitters
1. Add all the ingredients to a cocktail shaker with ice. Shake and fine-strain into a wine glass with a single cube of ice.
Extracted from Ivy Mix’s book Spirits of Latin America. Published with permission.