Chai Tai

presented by Alec Spidalieri, Mixologist

Ingredients:

  • 1.5 oz Kopper Kettle Dark Chai Spice Rum
  • 0.5 oz Pierre Ferrand Dry Curaçao
  • 0.5 oz Orgeat*
  • 1 oz lime juice

Preparation:

Add all ingredients to shaker, add ice, shake. Double strain over fresh ice in rocks glass. Garnish with a lime wheel.

Orgeat
1.25 cup raw, blanched almond slivers
2.5 cups hot water
2.5 cups white sugar
.5 oz orange flower water
1 oz vodka (for preservative)

Chai Tai