Vaina: A Chilean Holiday CocktailFrom Imbibe Magazine·View original →coupeIngredientsFractions1¾ oz. aged pisco ¾ oz. ruby port ¾ oz. crème de cacao1 ozcinnamon syrup (1:1)1egg yolk (pasteurized if you like)Preparation1.Add all of the ingredients to an ice-filled shaker and shake vigorously until chilled and frothy. Double strain into a chilled coupe. Garnish.Suggest a correction