“I like the way the chai syrup makes this a more exotic drink while still honoring the classic,” says Marco Dionysos. Topping the cocktail with a pinch of cinnamon highlights the spice in the chai. Leftover syrup can be used to pump up the flavor of regular iced tea or stirred into warm milk.
Slideshow:Delicious Rum Cocktails
1 mint sprig, 1 lime wheel and a pinch of ground cinnamon, for garnish
How to Make It
Fill a cocktail shaker with crushed ice. Add the rum, Licor 43, lime juice, Chai Syrup and orgeat and shake well. Pour the drink unstrained into a chilled double rocks glass and garnish with the mint sprig, lime wheel and cinnamon.
Chai Syrup In a small saucepan, bring 6 ounces water to a boil. Remove from the heat, add 2 chai tea bags and let steep for 5 minutes. Discard the tea bags. Stir 1/4 cup sugar into the tea until dissolved. Transfer the syrup to a jar and let cool. Refrigerate for up to 2 weeks. Makes about 7 ounces.
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