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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


  • 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


  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!