-
1
For the infused pisco: Add the orange strips, mint sprigs and chai tea sachets to the pisco bottle.
-
2
Allow this to sit for at least 24 hours.
-
3
The longer the tea sits, the stronger it will get.
-
4
Carefully remove the tea bags.
-
5
For the pina pisco: Add some ice to a cocktail shaker.
-
6
Squeeze the orange wedges over the ice.
-
7
Reserve the wedges.
-
8
Add a shot of infused pisco and the pineapple juice.
-
9
Shake for about 30 seconds.
-
10
Moisten the edge of the cocktail glass with a reserved orange wedge.
-
11
Dip into the seasoned salt.
-
12
Pour the cocktail shaker contents into the prepared glass.
-
13
Top off with some seltzer water.
-
14
Garnish with pineapple balls to help keep the drink cold.
