Have It With The Duck

Creator: Meryll Cawn, ORO Pisco/ClearGrape, San Francisco, CA
    1 1/2 oz Torontel or Acholado infused with Numi Beet/Cabbage
    3/4 oz cherry/syrah blend
    club soda
    2 spritzes absinthe/vermouth tincture
    lemon zest
Put infused pisco and cherry/syrah mixture in a shaker with ice.  Shake and strain into a collins glass. Add ice and top with soda water.  Garnish with spritzes and lemon zest.
Cherry/Syrah syrup-4 oz Cherry preserves, 2 oz Cherry Juice, 5 oz Syrah-stir or shake until preserves disolve.
Torontel infused with Numi Savory Tea Beet & Cabbage: Put 3 tea bags in one bottle and let steep for 6 minutes.  Remove tea bags (do not squeeze) and shake the pisco to evenly distribute the tea.  Rebottle and store in the fridge for up to 3 months.

Double T

Creator: Meryll Cawn, ORO Pisco/ClearGrape, San Francisco, CA
    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.


Creator: Meryll Cawn, ORO Pisco/ClearGrape, San Francisco, CA
    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.

Land of Tea & Honey

Creator: Meryll Cawn, ORO Pisco/ClearGrape, San Francisco, CA
    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.

Sunday at Ray’s

Creator: Meryll Cawn, ClearGrape/ORO Pisco, San Francisco, CA
    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.