Apple preserves and maple syrup add sweetness and body to this pisco cocktail from New York City mixologist Niccole Trzaska.
- 1 1⁄2 oz. pisco, preferably Pisco Portón
- 3⁄4 oz. apple preserves
- 1⁄4 oz. fresh lemon juice
- 1⁄4 oz. maple syrup
- 1⁄2 tsp. crushed red chile flakes
- Half an egg white
Combine pisco, preserves, lemon juice, maple syrup, half the chile flakes, and the egg white in a shaker. Shake vigorously until egg white is frothed. Add ice and shake again; strain into a chilled martini glass; garnish with remaining chile flakes.