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Smoke and Bitters Mai Chai

Smoke & Bitters Mai Chai

5 from 2 votes
This spicy twist on a classic Mai Tai celebrates the flavors of Sri Lanka by infusing dark rum with Peekoh Tea’s Blend #10
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Servings: 1
Ingredients Method

Ingredients
  

  • 50 ml Chai infused Rum 30g black tea (Peekoh Blend 10 or other) infused in 750 ml dark rum, infused for minimum 12 hours
  • 10 ml Triple Sec
  • 15 ml Chai simple syrup 30g tea steeped in 2 cups of water for 7-10 minutes, then add demerara sugar, stir till it dissolves
  • 15 ml Orgeat Sweet almond syrup made with orange blossom water
  • 20 ml Freshly squeezed lime juice
  • 4 dashes Tiki bitters or Angostura bitters or spiced bitters

Method
 

  1. Fill a cocktail shaker with ice
  2. Add the lime juice, bitters, Orgeat, Triple Sec, and chai-infused rum
  3. Shake until the outside of the shaker becomes cold and frosty
  4. Strain into a bucket or a rocks glass filled with ice
  5. Garnish with a wedge of lime, a cinnamon stick, or a sprig of fresh mint, and a dehydrated orange wheel