Mata Hari

Employees Only | New York City


Serving: 1

  • 1 1/4 ounce Louis Royer Force 53 VSOP Cognac
  • 1 ounce Chai-infused sweet vermouth (see Editor's Note)
  • 3/4 ounce lemon juice
  • 3/4 ounce pomegranate juice
  • 1/2 ounce simple syrup

Garnish: dried rosebuds

  1. Combine ingredients in cocktail shaker filled with ice.
  2. Shake until chilled.
  3. Strain into a cocktail glass.
  4. Garnish with three dried rose buds.
Editor's Note

Chai-Infused Sweet Vermouth:
4 green cardamom pods
4 whole cloves
1 cinnamon stick
1 tablespoon peeled, coarsely chopped gingerroot
1 tablespoon loose-leaf chai tea
1 liter bottle Cinzano sweet vermouth

Place the cardamom, cloves, cinnamon, and ginger in a small saucepan over low heat and ginger in a small saucepan over low heat and heat until fragrant, about 2 minutes. Add the tea and 1 cup of vermouth. Bring to a low boil for 2 minutes. Remove from the heat and let cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature. Makes 1 quart.