|2 1⁄2||oz||Gin, Tanqueray 10 (*masala chai infused)|
|3⁄4||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.
- Cafe de Paris — Gin, Anisette, Egg white, Cream