Inspired by the flavors of India and the classic flip framework, this recipe from Pondicheri is perfect for after-dinner drinking.
2 oz. chai masala-infused rum
½ oz. cinnamon syrup
½ oz. mace syrup
1 whole egg (pasteurized if you like)
Tools: shaker, strainer
Garnish: grated cinnamon
Combine all the ingredients in a shaker and shake (without ice) to combine. Add ice, then shake again until chilled. Strain into a chilled coupe and garnish.
Cinnamon Syrup: Combine 8 oz. of Demerara sugar with 8 oz. of water and 6 toasted cinnamon sticks in a saucepan and bring the mixture to boil. Turn off the heat. Stir to dissolve all sugar and let steep for 1 hour. Strain and refrigerate for up to 2 weeks.
Mace Syrup: Combine 8 oz. of white sugar with 8 oz. of water and 1 Tbsp. of mace. Bring the mixture to boil. Turn off the heat. Stir to dissolve all sugar and let steep for 1 hour. Strain and refrigerate for up to 2 weeks.
Infused Rum: Infuse 12 oz. of aged rum with 1 Tbsp. of chai masala (see below) and 2 Tbsp. of Assam tea leaves for 30 minutes. Strain.
Chai Masala: Combine 1 green cardamom pod with 8 oz. of green cardamom seeds, 8 oz. of cinnamon sticks, 2 oz. of black peppercorns, 2 whole nutmeg pods, 2 oz. of mace and 2 oz. of cloves. Grind the mixture to a coarse finish, until the ratio between coarse and ground is about half and half. Mix until evenly incorporated.
Benjamin Zorn, Pondicheri, New York City
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