Place a bar spoon in a tea glass
Fill the glass to the top with crushed ice
Pour 0.3 oz of lemon juice, 0.3 oz of orange juice, 0.3 oz of quail egg white, and 0.8 oz of vanilla syrup
Add 2 dashes of rhubarb bitters, 1 oz of picon, 1 oz of homemade tea pisco, and 1 oz of silver tequila
Shake carefully without ice
Place rocks ice in the shake and shake one more time
Strain into a teapot
Close the lid and pour the cocktail into a teacup
Garnish with a mint spring, cinnamon, and orange zest