A Martini variation that steers in a tropical direction and features Central and South American ingredients The mix of pisco and Mexican sugarcane rhum provides an aromatic, floral base that is enhanced by the pineapple, chamomile, and coffee notes from the other components 1.5 oz Pisco (Acholado variant) .5 oz Paranubes Mexican Sugarcane Rhum (can sub another unaged Agricole Rhum if Paranubes is unavailable) .5 oz Blanc/Bianco Vermouth .25 oz Pineapple Liqueur 1/2 tsp Agave Syrup 1/2 tsp Coffee Liqueur (St George, Amaro Caffo, etc; could also sub two dashes coffee bitters) 1 dash Scrappy’s Lime Bitters Stir with ice and strain into a chilled coupe. Garnish with a lemon twist