La Pachamama

Adapted by
May 2016
Yield: 1 cocktail


Chile-infused Aperol
(Yield: 750 milliliters)
1 jalapeno, thinly sliced
2 Serrano chiles, thinly sliced
¼ cup dried Thai chiles
750 milliliters Aperol
To Assemble and Serve
1½ ounces Encanto acholado pisco
¾ ounce honey syrup
¾ ounce lemon juice
1 egg white
5 drops Amargo Chuncho Peruvian bitters


For the Chile-infused Aperol

In a nonreactive container, combine chiles and Aperol. Cover and infuse 3 days. Strain through a cheesecloth-lined chinois back into bottle.

To Assemble and Serve

In a cocktail shaker, combine pisco, ¾ ounce Chile-infused Aperol, honey syrup, lemon, and egg white. Dry shake. Add ice and shake vigorously for 20 to 30 seconds. Double-fine strain into a chilled coupe and garnish with bitters.