Place the crushed ginger, chilli and pineapple chunks into a cocktail shaker and crush (muddle) lightly with a long-handled spoon.
Add the maple syrup and lime juice and muddle again.
Pour in the pisco and sour pineapple liqueur, add ice and shake well.
Strain the mixture into a coupette glass. Sprinkle over the grated nutmeg.
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