UNITS OF ALCOHOL 2
ALCOHOL VOLUME 11.80%
COCKTAIL FLAVOUR PROFILE
- 50ml Bombay Sapphire
- 15ml Homemade Chai tea syrup
- 2 Lime wedges- fully squeezed
- 85ml Franklin & Sons Indian tonic water
- 1 thin ginger slice
Glassware & Barware
- Copa de Balon glass
- Serrated knife & chopping board
- Long twisted bar spoon
- Measuring device Bottle opener for the tonic
- Mixing container
- Pestle and mortar
Squeeze the lime wedges into a Copa de Balon glass.
Pour in the Bombay Sapphire and Chai tea syrup. Swirl to mix.
Add cubed ice and stir to chill. Add the tonic water and gently stir again to mix.
Finally, add a snapped ginger slice.
Bartender top tips
To make your own ‘cold-brew Chai tea syrup’ at home, infuse an Assam tea bag or loose black tea leaves, a few cloves, a cinnamon or cassia bark stick, some fresh orange peel, a couple of crushed cardamom pods, a little freshly mandolin’d ginger root, a star anise, 1/2 a slit vanilla pod, a pinch of freshly ground nutmeg, and a smattering of black or pink peppercorns (alternatively, just use a Chai tea bag!) into 1 litre of chilled mineral water in a sterilized container for around 22- 24 hours. After the infusion time- strain the contents through a fine sieve and add 1 part of caster sugar for every part of infused water and gently stir until dissolved. Pour straight into a sterilized sealable bottle and keep in the fridge until required.