An Andean classic made for cold nights. Hot, aromatic, and sweet-tart, it pairs the warmth of pisco with a spiced tea infusion that comforts from the first sip—the kind of drink that makes the mountain chill part of the occasion.
Bring the water, cinnamon stick, and whole cloves to a gentle boil, then lower the heat slightly and cook for 5 minutes, until the liquid smells distinctly spiced and takes on a light golden tint.
Turn off the heat, add the black tea, cover, and steep for 3 minutes, until it is deep amber and aromatic without turning harsh. Strain immediately and dissolve the honey while the infusion is still piping hot.
Off the heat, stir in the lemon juice and Quebranta pisco just until combined. Serve immediately while piping hot: you should taste the spiced infusion first, followed by a clear balance of
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