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Hot Spiked Chai A warming, spicy, boozy sipper from the Botiwalla team |
2019-12-26 |
[G&G] Chef Meherwan Irani’s expertise with Indian spices extends past the masala-tinged fish and cumin-and-chile-seasoned lamb burgers he serves at his restaurants around Asheville, Atlanta, and now Charlotte, where the four-time James Beard Award nominee is opening a third iteration of Botiwalla at the new Optimist Hall. This wintertime treat mingles his Spicewalla chai tea blend with rum and North Carolina amaro. INGREDIENTS YIELD: 1 COCKTAIL 4 oz. equal parts brewed masala chai tea (such as Spicewalla Chai Masala) and hot milk 1½ oz. Amrut Old Port rum 1 barspoon Eda Rhyne Appalachian Fernet ½ oz. honey PREPARATION Brew black chai tea to listed specifications and add hot milk. Preheat a mug with hot water. Discard water and pour in milky chai tea. Stir in remaining ingredients. Top with grated nutmeg. |
Posted by:Besoeker |