Made by our friend Monica, who runs Liquid Culture from her home in Toronto, this rye & sherry cocktail with DIY Chai syrup (recipe below) is a refreshing and fun cocktail for summer.
Makes one cocktail
• 1.5 oz Michter’s Straight Rye Whiskey
• 1 oz Amontillado Sherry Lustau
• 2/3 oz Chai Syrup (recipe below)
• 1 oz pineapple juice
• .5 oz lemon juice
• 2 dashes El Guapo® Chicory Pecan Bitters
• 1 dash Angostura Bitters
•1 oz club soda
• Cinnamon and a pineapple wheel, to garnish
Fill your pilsner with slightly cracked ice (don’t need crushed ice here). In a shaker, fill with all ingredients except club soda. Give this a vigorous shake. Strain into pilsner glass. Top with club soda and garnish with pineapple wheel and cinnamon.
• 1 cup water
•1 cup brown sugar
• 1 chai tea bag
Bring 1 cup of water to a boil and add 1 cup of brown sugar. Stir to dissolve sugar completely and add a Chai tea bag and let that steep together for a minimum 30 minutes before straining. The syrup can be stored in the fridge for up to 2 weeks. Note if you want to make more, I would use 1 tea bag for every 2 cups of water. It doesn’t take much for the Chai to infuse and/or overwhelm, so be mindful. You want the bitter attributes, but not too much from the tea!