5 O'Clock Tea

2 12 oz Gin, Tanqueray 10 (*masala chai infused)
34 oz Heavy whipping cream
2 dr Jamaican #1 bitters, Bittercube
2 t Brown sugar (packed)
Shake, double strain, up. Serve with Parle-G biscuits
*in a 1 cup mason jar layer: 1 vanilla bean (halved and split), 1 stick of cinnamon (broken), 5 cardamom pods (bruised), 1 star anise, 1/2" ginger (thinly sliced), 1 tsp black tea, 1/2 tsp black peppercorns (bruised), 1/2 tsp cloves, 1/2 tsp lemon grass, 1/4 tsp grated nutmeg. Fill the mason jar w/ gin, seal, and shake 3-5 times over 24 hours. Strain and top off w/ gin
After my trip to Munnar, India, I came back with so many spices for masalas and chai's--I had to work on an infusion. I was a bit surprised how bracing the bitterness from the black tea and spices was, but I'd never infused with spices that were that fresh, so I ended up boosting the base spirit to balance it out. This drink ended up intense in spiciness and tempered bitterness, with an excellent mouth feel.
2011 Kindred Cocktails
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