It is one of the quintessential cocktails, named after the borough that invented it – and now it is given an elegant, tea-infused, twist, perfect for the winter tastebuds.
I present to you my latest and greatest, the Apple Chai Manhattan.
Apple Chai Manhattan
2 oz Chai-infused whiskey (recipe follows)
1/2 oz sweet vermouth
2-3 dashes apple bitters (recommended: Barkeep Baked Apple Bitters)
1 maraschino cherry (soaked overnight in Kama Chai Sutra)
Pour the ingredients into a mixing glass with ice cubes, stir well. Strain into a chilled cocktail glass and garnish with the chai-soaked cherry.
2 tbsp Kama Chai Sutra
750 mL Bourbon (try to use one high in rye content, such as Bulleit)
Add tea leaves directly into full bottle, replace cap and shake vigorously to thoroughly combine. Allow to “steep” for overnight, shaking every few hours for full incorporation, strain.