Afternoon Tea – Chai Whiskey and Pineapple Amontillado Cocktail

It was tempting to reach for a bottle of rum for this week’s #DrinkYourGram imbibe, but I hadn’t worked with a Rye in quite sometime, and well I gotta say, this was incredible. Mixing Michter’s Straight Rye Whiskey, Amontillado Sherry, Chai Syrup with Pineapple Juice and bitters, you’re going to love what this recipe brings to your home bar. Ready to see your results and the recipe? Head below for details!

In terms of the votes, it was a close one with my audience, with Black tea coming in at a close second. Not going to lie though, I’m happy chai won the overall votes because it can be so versatile with cocktails! The rest of you wanted me to shake up something Cold (64%), Easy Sipping (66%), and made with anything but a clear spirit (58%). In an effort to make cocktails more accessible and easy to made, I avoided any infusions. Instead, I madea simple Chai Syrup that takes no time away from what you really want to be doing, sipping! Cheers everyone!

Afternoon Tea

A refreshing and easy sipping cocktail made with Michter's Straight Rye Whiskey, Amontillado Sherry, Chai Syrup, Pineapple Juice and Bitters!

– Difficulty: Intermediate

Servings 1 cocktail
Author Monica C

Ingredients

  • 1.5 oz Michter's Straight Rye Whiskey
  • 1 oz Amontillado Sherry Lustau used here
  • 2/3 oz Chai Syrup
  • 1 oz Pineapple Juice
  • 1/2 oz Lemon Juice
  • 2 dashes Chicory Pecan Bitters El Guapo brand used here (any warming flavours suggested here)
  • 1 dash Angostura Bitters
  • 1 oz Club Soda

Instructions

  1. Fill your pilsner with slightly cracked ice (don't need crushed ice here)

  2. In a shaker, fill with all ingredients except Club Soda. Give this a vigorous shake. Strain into pilsner glass.

  3. Top with Club Soda and garnish with Pineapple Wheel and Cinnamon.

Recipe Notes

For the Chai Syrup, bring 200 ml of Boiled Water and 200 ml of Brown sugar together. Add your Chai tea bag and let that sit for a minimum 30 minutes before straining. Can hold in the fridge for 2 weeks. Note if you want to make more of this, I would use 1 tea bag for every 400 ml. It doesn’t take much for the Chai to infuse and/or overwhelm, so be mindful. You want the bitter attributes, but not too much from the tea!

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About Me

Monica Carbonell

Hi, I’m Monica and I’m your Fairy Barmother. At Liquid Culture, creativity is encouraged and education is used to empower followers to be the best they can be. We want to provide you with the tools to confidently bartend within your own home and to have some fun while doing it too! Inside this website you will find recipes, videos, articles and more that will teach you everything you need to know about being your best Home Bartender!

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