Autumn Cocktail
Whiskey and chai often go hand in hand when it comes to fall and winter drinks, and chai brings an extra dose of spice to the glass. Try this recipe from blogger Emily Farris:
- 60 ml double chai, chilled (Cocoa Chai, Traditional Chai or Rooibos Chai)
- 60 ml whiskey
- 15 ml Grand Marnier
- 3 dashes of Peychaud's Bitters
- Tools: Shaker, strainer, cocktail glass
Preparation of double chai:
- Choose the chai blend you want to use for this cocktail. Traditional, Cocoa and Rooibos Chai are all suitable.
- Boil 240 ml water in a pan
- Add 2 tablespoons of chai mixture and let it brew for 5-8 minutes, then strain. Allow to cool before mixing.
Shaker preparation:
- Add all ingredients to a shaker with a handful of ice. Shake vigorously and strain into a glass with one large or a few small ice cubes.
- If you want an extra kick, you can also prepare chai ice cubes beforehand. To do this, boil water again, add the chai mixture of your choice, let it steep, strain and pour into the ice cube tray. Leave to freeze in the freezer for around 2 hours.