Bubbaloo

from PDT

  • 2.25 oz. Macchu Pisco
  • .5 oz. Carpano Antica Sweet Vermouth
  • .5 oz. Rothman & Winter Orchard Apricot Liqueur
  • 3 dashes Amargo Chuncho Bitters

Stir with ice and strain into a chilled coupe. No garnish.

López used peach-flavored Bubblicious Burst, or Bubbaloo Durazno as it's called in Mexico, as his inspiration for this Peruvian brandy-based treat. —Euclides López, Spring 2009