The source of pisco, the colourless brandy of South America, is actually energetically disputed in between Peru and Chile. This is the traditional way of getting it in your area.
Juice of fifty percent a lime scale
5ml / 1 tsp caster (superfine) sugar
2 measures / 3 tbsp pisco
Half-fill a little tumbler along with smashed ice. Press the lime fruit juice directly into the cup and drop within the wrung-out shell. Include the sugar and mix well in order to dissolve this. Now include the pisco, and give the drink your final stir. The dash of Angostura bitters can be mixed in, if preferred, but it is not essential.