Philadelphia mixologist Colin O’Neill loves creating syrups, then brainstorming spirits to go with them. Here, he uses a chai tea syrup to sweeten and spice punch. The recipe is for a single serving but can be easily multiplied to make a big batch. Slideshow:  Rum Cocktail RecipesRecipe from Food & Wine Cocktails 2015 

Colin O’Neill

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© Lucas Allen

Recipe Summary

total:
10 mins
Yield:
Makes 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a chilled wineglass, combine the rum, Cognac, Chai Tea Syrup, lemon juice, grapefruit juice and Velvet Falernum. Fill the glass with ice and stir well. Garnish with the nutmeg.

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Notes

Chai Tea Syrup: In heatproof jar, steep 2 tablespoons loose chai tea in 8 ounces boiling water for 4 minutes. Strain the tea. Add 3/4 cup Demerara sugar, cover and shake until fully dissolved. Refrigerate for up to 3 weeks. Makes about 10 ounces.

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