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