This is not a cocktail in the true sense of the word, but a much needed creation all the same. It is the traditional Indian-style ‘chai’ or tea— served piping hot, sweet and milky, and infused with fragrant spices. In this case, it is spiked with a boozy doze of whiskey. Perfect as a nightcap on a chilly day, or even as a novel innovation for your next tea party, Whisky Chai is comforting and lip-smacking.
The rains bring just the right weather to enjoy a cuppa’, so what are you waiting for? Brew a fresh pot, grab a book and your blanket, and seek solace from the storm outside with this heartwarming concoction.
Mix your own Whisky Chai…
In spice grinder, pulse together two sticks of cinnamon, 20 peppercorns, 16 cloves, and eight cardamom pods, until you have a powder.
In a saucepan, bring one quart of whole milk to a simmer. Remove from the heat. Add the spices, one teaspoon ground ginger, one freshly grated nutmeg, ¼ cup brown sugar and one tablespoon loose black tea. Let stand for 10 minutes. Strain the chai into a bowl. Wipe out the saucepan.
Return the chai to the saucepan and rewarm over moderate heat. Stir in 90ml of rye whisky or bourbon, and serve hot.
The 'season of mists and mellow fruitfulness' is upon us. If you’re not so smitten with the nippy fall weather, the oh-so-comforting seasonal cider can provide a welcome respite.
Whisky lovers have been chasing whisky with pickle brine for ages, and nobody really knows where or how it started. One thing is for certain though-- that the name Pickleback wasn’t coined until 2006. A Brooklyn bartender, Reggie Cunningham, was the one who came up with the name.
The Penicillin cocktail might not have proven healing properties but a shot on a cold autumn night will surely do a good job flushing out the chill from your bones. The drink was originally conceived by a New York bartender going by the name of Sam Ross.