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You'll think completely differently about chai after tasting it in this cognac-based cocktail.
- 1 1/4 oz Louis Royer Force 53° VSOP cognac
- 1 oz EO-chai-infused sweet vermouth*
- 3/4 oz Fresh lemon juice
- 1/2 oz Simple syrup
- 3/4 oz Pomegranate juice
- Garnish: Dried organic rosebuds
Add all ingredients into a mixing glass with ice and shake.
Strain into a chilled cocktail glass.
Garnish with 3 dried organic rosebuds.
*EO chai-infused sweet vermouth: Add 4 green cardamom pods, 4 cloves, 1 cinnamon stick and 1 piece (1/2 inch) of ginger to a small saucepan and cook over medium heat for 2 minutes. Add 1 tbsp chai or black tea and 2 cups Cinzano rosso vermouth. Bring to a low boil and cook for 2 minutes. Remove from the heat and allow to cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature.