Pina Pisco

Total Time:
24 hr 10 min
Prep:
10 min
Inactive:
24 hr

Yield:
1 drink/1 bottle infused liquor
Level:
Easy

CATEGORIES
Ingredients
  • Infused Pisco:
  • 4 strips orange zest
  • 2 sprigs fresh mint
  • 2 chai tea sachets
  • 1 bottle pisco
  • Pina Pisco:
  • Ice
  • 2 orange wedges
  • Splash pineapple juice
  • Seasoned salt, for the rim of the glass (salt, sugar and crushed pink peppercorns)
  • Seltzer water, to top off
  • Frozen pineapple balls, for garnish
Directions

For the infused pisco: Add the orange strips, mint sprigs and chai tea sachets to the pisco bottle. Allow this to sit for at least 24 hours. The longer the tea sits, the stronger it will get. Carefully remove the tea bags.

For the pina pisco: Add some ice to a cocktail shaker. Squeeze the orange wedges over the ice. Reserve the wedges. Add a shot of infused pisco and the pineapple juice. Shake for about 30 seconds.

Moisten the edge of the cocktail glass with a reserved orange wedge. Dip into the seasoned salt. Pour the cocktail shaker contents into the prepared glass. Top off with some seltzer water. Garnish with pineapple balls to help keep the drink cold.

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    This recipe is featured in:

    Summer Drinks & Cocktail Recipes