- 1 ounce Campo de Encanto or other high-quality pisco
- 1 ounce Don Julio Tequila Blanco
- ¾ ounce fresh lime juice
- ¾ ounce salted honey syrup (2 parts honey to 1 part warm water; add a dash of Kosher salt and stir until dissolved; allow to cool before using)
- ½ ounce Pamplemousse Rose liqueur
Place ice in a cocktail shaker and add remaining ingredients. Shake, then strain over fresh ice cubes into a tall glass and garnish with a lime wheel or grapefruit triangle.
In Aspen, Grog Shop and Of Grape and Grain sell limited quantities of pisco; to order online, check out The Whisky Exchange.