This cocktail is balanced with the rich depth of bourbon and a hint of spiced syrup. It’s the perfect drink to cozy up with on a cold night or share with friends at a festive gathering.
Ingredients
Chai-Spiced Syrup:
Water: 235ml
Brown sugar: 200g
Cinnamon sticks: 2
Cardamom pods: 6-8 (lightly crushed)
Cloves: 4
Star anise: 1
Fresh ginger: 1 slice
Black peppercorns: 2
Black tea bag: 1
Vanilla extract: 1/2 tsp
Cocktail:
60ml (2 oz) bourbon or rye whiskey
15ml (1/2 oz) chai-spiced syrup
2 dashes Angostura bitters
1 orange peel for garnish
Ice (preferably a large cube)
Method
Crush cardamom pods in a pestle and mortar and slice the ginger.
In a small saucepan, combine water, cinnamon sticks, cardamom pods, cloves, star anise, ginger, and black peppercorns
Bring the mixture to a simmer over medium heat, allowing the spices to release their flavours.
Once the water reaches a simmer, add the sugar and stir until it is fully dissolved.
Continue simmering the mixture for about 5 minutes to infuse the water with the spices.
Turn off the heat and add the black tea bag (or loose leaf tea in an infuser). Let it steep for 5 minutes, depending on how strong you want the tea flavour.
Remove the tea bag and strain the syrup through a fine-mesh sieve to remove the spices. Stir in the vanilla extract.
Transfer it to an airtight container or bottle. Let it cool.
In a rocks glass, add 60ml of bourbon or rye whiskey, 15ml of chai-spiced syrup and 2 dashes of Angostura bitters.
Add a large ice cube or a few smaller ones to the glass. Stir for about 20 seconds to let the flavours mix, and to slightly dilute the drink.
Express the oils from an orange peel by holding it over the glass and giving it a firm twist.
Rub the peel around the rim of the glass and place it on the ice - you don't want it submerged, as you want it to be giving off aromas as you sip.
