Being from the South, Tiffanie Barriere has always found tea cocktails, and tea in general, a most welcoming drink. The notes of baking spices and pepper in the Glen Moray Chardonnay expression put her in the mind of tea. The addition of a homemade Chai Spice Syrup carries this warmth throughout the drink, finished with the fresh pop of aromatic winter citrus.
- 1 ½ ounces Glen Moray Speyside Classic Single Malt Scotch Whisky (Chardonnay Cask Finish)
- ½ ounce Chai Spice Syrup (see Editor’s Note)
- ½ ounce freshly squeezed blood orange juice
- ½ ounce freshly squeezed lemon juice
Garnish: dehydrated lemon wheel
- Combine all ingredients in a cocktail shaker with ice, and shake until chilled.
- Strain into a teacup over ice.
- Garnish with a dehydrated lemon wheel.
Chai Spice Syrup
6 green cardamom pods
½ teaspoon black peppercorns
½ teaspoon coriander seeds
½ teaspoon whole cloves
1 cinnamon stick
3 tablespoons fresh ginger, chopped
1 teaspoon vanilla extract
1 cup sugar
1 cup water
Lightly crush the cardamom and black peppercorns. Place all the spices except the ginger and vanilla in a saucepan and toast until very aromatic.
Add ginger, vanilla, sugar and water to a small pot over medium heat. Bring to a boil, then simmer gently for 5 to 10 minutes, stirring often. The longer you simmer the mixture, the stronger the spice flavors will become.
Strain the syrup through a fine-meshed sieve and pour into a clean jar with a tight-fitting lid. Store, refrigerated, for up to 6 months.