Pablo Gomez-Debarbieri

Instead of martini or gibson, I usually drink pin gin with a slightly different recipe. My gin is usually in the freezer as well as my martini glasses. Pour angostura bitters over a chilled martini glass. With circular movements, the angostura will paint all the glass. Pour out any bitters that didn't stick to the glass. Fill the glass (now painted in brown) with chilled gin and et voila you'll have your pink gin ready to drink.

One of the most famous Pisco cocktails is Captain. The traditional recipe is Pisco (2 oz) and red vermouth (2 oz). However, it's much better with this recipe: Peruvian Pisco Acholado (4 oz; never dare to use the Chilean liquor named as the Peruvian real thing) + red vermouth (1 oz) + 6 or 8 drops of Angostura bitter; garnish with orange peel squeezed and serve on a martini frozen glass.

Dry (real) Pisco Sour. 3 parts of chilled Peruvian pisco (never use the Chilean liquor; only Peruvian: half Italia, half Quebranta or Acholado), 1 part of lime juice (the small green Peruvian or Central America acid lemon, gently squeezed), 3/4 part of gomme or sugar syrup, 1/2 part of egg white. Shake well, without ice cubes. Pour over ice cubes; leave it in the ice glass for three minutes. Serve on a chilled glass without the ice. Float some drops of real Angostura bitter and enjoy it.