7. March 2014 by swizzzlestick
Dale DeGroff describes in his book The Essential Cocktail the Coctel Algeria, this wonderful Pisco recipe from Joe Baum/ La Fonda del Sol, New York (1960).
1 and 1/2 oz. Pisco, 1/2 oz. Cointreau, 1/2 oz. Apricot Liqueur (preferably Marie Brizard Apry), 1 oz. Orange Juice, 2 Lime Wedges
Combine the ingredients, except the lime wedges, in a mixing glass and shake with ice. Strain into a cocktail glass. Squeeze in both lime wedges and drop one into the drink.