Bartender Matthew Wagner mixes this drink at Picca Peruvian Cantina in Los Angeles.
In a cocktail shaker, muddle 2 cucumber slices and the fresh mint leaves just until cucumber is broken up.
Add lime juice, simple syrup, pisco, and ice. Shake, then strain over fresh ice into a rocks glass.
Garnish with the mint sprig and remaining cucumber slice.
Picca Peruvian Cantina, Los Angeles
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