- 4 strips orange zest
- 2 sprigs fresh mint
- 2 chai tea sachets
- 1 bottle pisco
- 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
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.