Coctel Algeria

from The Craft of the Cocktail

  • .75 ounce Pisco
  • .75 ounce Cointreau
  • .75 ounce Apricot Brandy
  • 1 ounce Orange Juice
  • Flamed Orange Peel (Garnish)

Shake all the ingredients with ice and strain into a chilled martini glass. Garnish with the flamed orange peel.

This is an unusual pisco recipe from the menu of Joe Baum's famous Manhattan restaurant La Fonda Del Sol, circa 1960. Pisco is a grape brandy made in Peru and Chile from the muscat grape.