Peruvian Pisco and Ginger Ale Highball (Chilcano de Pisco)

What you need

• 60 ml (2 oz) pisco, quebranta or another pure pisco
• 15 ml (1/2 oz) fresh lime juice
• 120 ml (4 oz) ginger ale, well chilled, dry and spicy; ginger beer makes it stronger in ginger
• 2 dashes aromatic bitters
• ice cubes, as needed
• 1 slice lime, wheel, for garnish

Method

Restated from the original video

1. 1

   Chill a tall glass in the freezer for a few minutes, then pack it with ice.

2. 2

   Pour in the pisco and the lime juice.

3. 3

   Tilt the glass and top slowly with the ginger ale to keep the bubbles.

4. 4

   Shake the bitters over the surface.

5. 5

   Stir once, gently, from the bottom up.

6. 6

   Set the lime wheel on the rim and serve at once.

Imported from cocktailflavors.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.