We adore this time of year; the seaside crowds have thinned and golden days are filled with brilliant sunshine. Cooler evenings feel cozy in the season's new sweater. A gorgeous cocktail with long notes of spice is just perfect.
Makes one 5 oz cocktail
Ingredients
- 59 ml Bellocq Canyon Chai-infused Vodka (recipe below)
- 15 ml fresh lemon juice
- 15 ml fresh lime juice
- 15 ml ginger syrup (recipe below)
- 15 ml honey syrup (recipe below)
- A slice of cucumber (for garnish)
- A sprinkle of ground chile pepper or cayenne sale (for rim of glass)
Directions
- Rim glass with salt. Set aside.
- Fill cocktail shaker with ice. Add tea-infused vodka, lemon juice, lime juice, ginger syrup and honey syrup. Shake vigorously, for 30 seconds.
- Pour into prepared glass. Garnish with cucumber and sprinkle with ground chile pepper.
Canyon Chai-Infused Vodka:
- 750 ml bootle of vodka
- 113 grams Bellocq Canyon Chai loose leaf tea
Combine contents of bottle with 113 grams Canyon Chai loose tea. Set aside for at least 2 hours, or overnight. Strain.
Ginger Syrup:
- 115 grams freshly chopped ginger
- 227 grams sugar
- 237 ml water
Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve, and cool to room temperature.
Honey Syrup:
- 237 ml Bellocq artisan raw honey
- 158 ml water
Bring honey and water to a simmer in a small, heavy saucepan over medium low heat, stirring until honey has dissolved. Cool to room temperature.
