Suppressor #246

Lara Creasy | (formerly) Atlanta

Bartender Lara Creasy builds an innovative riff on mulled wine with the addition of housemade chai-infused vermouth and a few dashes of bitters, for a winter-friendly, low-proof cocktail with no shortage of warming power.


Serving: 1

  • 1 1/2 ounces chai infused Sweet Vermouth (See Editor's Note)
  • 1 ounce red wine, preferably Montepulciano
  • 1 ounce orange juice
  • 1/4 ounce honey syrup
  • 4 dashes aromatic bitters, preferably Fee Brothers
  • 4 dashes orange bitters, preferably Regan's

Garnish: orange peel

  1. Shake all ingredients with ice and strain into a footed cocktail glass.
  2. Garnish with a swath of orange peel.
Editor's Note

Chai-Infused Sweet Vermouth:

Add one chai teabag for every 375ml (two bags per 750ml) of sweet vermouth and allow to infuse overnight.