Photo: Greg DuPree; Prop Stylist: Kathleen Varner, Food Stylist: Mary Claire Britton
How to Make It
Combine pisco acholado, pineapple gum syrup, and fresh lemon juice in an ice-filled cocktail shaker. Cover with lid, and shake vigorously until chilled. Strain over a single large ice cube into your favorite glass. Garnish with a lemon peel strip.