1 oz Lime Juice
3/4 oz Simple Syrup
Shake with ice and strain into a cocktail glass. Garnish with 3 coffee beans. Original recipe was 3 oz of spirit which I reduced above to 2 while keeping the other volumes constant.
Two weeks ago, my friend Héctor, who I met at Eastern Standard's 75th Anniversary Prohibition Repeal Party, gave me a copy of some Peruvian cocktail recipes. Many of the recipes from Gastón Acurio en tu Cocina: Cócteles Peruanas require indigenous ingredients such as fruits and juices which are hard to acquire here in Boston; however, some like the Zambito are definitely do-able. The Zambito's lime and coffee combination stood out for it was one I had discovered worked well through a Hellfire-inspired bitters recipe I improvised last year.
(*) I used 1 tsp for every 2 oz of Pisco. Overnight infusion should be sufficient, but mine went 48 hours due to scheduling. After infusing the medium-coarsely ground coffee, I filtered it through a paper coffee filter and topped off the volume back to 2 oz with fresh Pisco (a slight loss occurs in the infusion and filtration process). A medium roast seemed to work well.