Tri-Mai-Chai

A Pandora’s box of exotic botanical flavours- Bombay Sapphire is shaken with warming homemade chai tea syrup and orange juice, then harmoniously balanced with MARTINI Extra Dry. A complex sipping drink, perfect for relaxing by the river.

UNITS OF ALCOHOL 2.2

KCAL 184

ALCOHOL VOLUME 16.50%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 50ml Bombay Sapphire
  • 15ml home-made Chai tea syrup
  • 30ml freshly squeezed or good quality carton orange juice
  • 10ml MARTINI Extra Dry Vermouth
  • 1 Lime Peel
glassware and barware

Glassware & Barware

  • Coupe glass
  • Cocktail shaker
  • Hawthorne strainer
  • Fine tea strainer
  • Measuring device
  • Serrated knife & chopping board
  • Mixing container
  • Pestle & Mortar

Method

stir creativity

Step

1

Add all of the ingredients to a cocktail shaker with cubed ice.

Step

2

Shake well for around 15-20 seconds.

Step

3

Fine strain into a chilled coupe glass.

Step

4

Garnish with a lime wheel

bartenders top tips

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.

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cocktail individual learn from the experts
cocktail individual learn from the experts

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