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Sunday at Ray’s

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

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.