Ingredients
- 6 raspberries
- 1-1/2 ounces pisco (I used Campo de Encanto pisco)
- ½ ounce Yellow Chartreuse
- ¾ ounce fresh squeezed lemon juice
- 2 dashes Regan’s Orange Bitters No. 6
- A few raspberries and lemon peel for garnish
Directions
- Place raspberries in a cocktail shaker and muddle.
- Add remaining ingredients except for garnish and fill shaker with ice.
- Shake and double strain into a chilled coupe glass and garnish with raspberries and lemon peel and enjoy.