1 oz ORO Negra Criolla infused with Numi Chocolate Pu-reh tea
1 oz Averna Amaro
1/2 oz Carpano Antica
Soda water (optional)
Put infused pisco, amaro, and Carpano into a shaker with ice. Stir and then strain over ice in a rocks glass or strain into a collins glass, add ice, and top with club soda.
To infuse pisco: measure out 16 oz of Negra Criolla and pour into a nonreactive container. Then add 2 Numi Chocolate Pu-reh tea bags and let steep for 5 minutes. Do not squeeze tea bags when you remove them from the pisco! Use what you need in your cocktails and save any leftovers in a glass bottle or jar in a cool, dark spot.