Pisco Bell-Ringer

• 2 ounces pisco brandy
• 2 dashes orange bitters
• 2 dashes Peychaud’s bitters
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon simple syrup

Preparation:

Shake the pisco, the bitters,** juice, and simple syrup*** well with cracked ice, then strain into a chilled cocktail glass that has had its inside rinsed with apricot brandy (the sweet kind; pour in the liqueur, tilt the glass and twirl it until the whole inside is coated; pour out any excess).