From Coterie in downtown Charleston, South Carolina, comes the Chai No Lait: a fun chai cocktail from mixologist mastermind Jeremy Buck.
Chai has a rich history dating back to ancient India. Its origins can be traced to the Indian subcontinent, where tea leaves were infused with an array of aromatic spices, herbs, and milk. It quickly became a staple in Indian culture, celebrated for its soothing and invigorating qualities. During British colonial rule, the tradition of chai was popularized further, leading to a global appreciation for this beloved beverage. Today, chai is enjoyed with variations that pay homage to its diverse origins and enduring appeal, including as an ingredient inside cocktails!
Photo by Jonathan Cooper @iamcoopernicus_
Preparation
- Place all ingredients except bitters in a tin and dry shake.
- Add ice and shake again.
- Fine strain into a coup and add angostura art.
- At Coterie, we use glass bitters bottles for their consistency.
- Draw the bottle across the glass upside down with a flick of the wrist.
- This will give you a straight line that you can pull to either side with a pick.
- Or, create your own design and have fun with it!
*Chai Masala-Infused Gin
Ingredients
Preparation
- Place 4-5 tablespoons of chai masala (chai=black tea, masala=spice blend) in a 750ml gin bottle.
- Invert and let sit for 1.5-2 hours, inverting every once in a while.
- Be careful not to over steep or it will get bitter.
- When the chai masala flavor is to your liking, fine strain out the tea and spices from the gin.
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Source: Mixology News
