1 1/2 oz Torontel or Acholado infused with Numi Beet/Cabbage
3/4 oz cherry/syrah blend
2 spritzes absinthe/vermouth tincture
2 oz Acholado or Quebranta infused with Numi Savory Tomato Mint Tea & sun-dried tomato
1/2 oz Dolin Blanc or other high quality, off-dry vermouth
2 drops high quality Extra Virgin olive oil
fresh ground black pepper or peppercorn mix
Combine infused pisco with the vermouth in a pint glass. Add ice and stir. Strain into a chilled martini glass and top with 2 drops of the olive oil and a turn of the pepper mill.
Infusion: Add 3 Numi Tomato Mint tea bags to a bottle of Acholado or Quebranta. Let steep for 10 minutes and then remove tea bags. Then add 20 julienned sun-dried tomatoes to the tea infused pisco. Shake or stir the pisco and then let it sit for 30 minutes. Strain out the sun-dried tomatoes and then rebottle the pisco. Store in the refrigerator for up to a month.
1 1/2 oz Acholado infused with Numi Lemon Ginger Green Tea
1/3 oz Creme de Peche
1/4 oz ginger liquor
1 oz coconut water
1/3 oz lime juice
Comine all ingredients in a shaker with ice. Shake and strain into a bucket glass and fill with ice. Garnish with a peach slice if in season or a lime wheel.
Tea infused pisco: Put 2 tea bags in 1 bottle for 8 minutes, then remove pisco from tea bags.
1 1/2 oz Albilla or Acholado infused with Numi Toasted Rice Green Tea
1/3 oz Cocchi Americano
1/2 oz honey tangerine juice
1/3 oz fresh lime juice
1/3 oz honey ginger syrup
Put all ingredients in a cocktail shaker with ice. Shake and stain into a rocks glass. Fill with ice. Garnish with a lime wheel.
Numi Toasted Rice Green Tea infused pisco: 1 bottle/1 tea bag, 11 minutes. 1/2 bottle/1 tea bag, 5 minutes.
Honey Ginger Syrup: 1 part honey/1 part water, heat until almost boiling. Add 5 slices of ginger for every cup of honey, turn heat down to low and let simmer for 10 minutes. Remove ginger and let syrup cool before bottling.
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.