UNITS OF ALCOHOL 2.2
ALCOHOL VOLUME 16.50%
COCKTAIL FLAVOUR PROFILE
- 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 & Barware
- Coupe glass
- Cocktail shaker
- Hawthorne strainer
- Fine tea strainer
- Measuring device
- Serrated knife & chopping board
- Mixing container
- Pestle & Mortar
Add all of the ingredients to a cocktail shaker with cubed ice.
Shake well for around 15-20 seconds.
Fine strain into a chilled coupe glass.
Garnish with a lime wheel
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.