1 DAY AHEAD In a bottle or pitcher, combine the pisco with the star anise, cinnamon stick and cloves. Cap and refrigerate for 24 hours.
DAY OF Remove the spices from the mixture. Pour the pisco into a 48-ounce pitcher.
Add the Velvet Falernum, if using, and all of the juices. Stir well to combine.
Chill until ready to serve.
For each serving, pour 4 ounces of the cocktail into a highball filled with ice.
16 oz. pisco
1 whole star anise
1 cinnamon stick
6 whole cloves
8 oz. Velvet Falernum (optional)
8 oz. pineapple juice
8 oz. cranberry juice
8 oz. orange juice
1 whole star anise
1 cinnamon stick
6 whole cloves
8 oz. Velvet Falernum (optional)
8 oz. pineapple juice
8 oz. cranberry juice
8 oz. orange juice
This article appears in November 2012.