In honor of Pedro Pascal’s Chilean heritage, we’re doing a mango pisco sour 

2 oz Pisco 
1 oz Lime Juice (Fresh preferred) 
¾ oz Liquid Alchemist Mango  
1 egg white 
3 drops of Angostura Bitters 

Combine Pisco, Lime, Mango, and Egg White into a shaker and dry shake. Dry shake ingredients hard without ice for 20 seconds. Then open the shaker, add ice cubes and shake again. Strain into a coupe glass and add three drops of Angostura onto the foam. This is the way.  

*Dry shaking means, you first shake all ingredients vigorously without ice for about 20 seconds to create a nice and firm foam.