Masala Chai Negroni
Photo: Kimberly Motos
While playing around with tea infusions, Alicia Perry, co-beverage director of San Diego hospitality group Consortium Holdings, discovered that infusing Cocchi Vermouth di Torino with masala chai enhanced its tobacco and orange notes. “Once the infusion came to light, Anthony Schmidt [co-beverage director] felt it was a no-brainer: Negroni all the way,” she says.
Ingredients
- 1 oz. London dry gin
- 1 oz. Campari
- 1 oz. masala chai-infused Cocchi Vermouth di Torino
- Tools:barspoon, mixing glass, strainer
- Glass:double Old Fashioned
- Garnish:orange twist
Preparation
In a mixing glass, stir all of the ingredients with ice, then strain into a glass over ice. Express an orange twist over the cocktail and use as a garnish.
Masala Chai-Infused Cocchi Vermouth di TorinoFor every 750ml of Cocchi Vermouth di Torino, allow 3 teabags of masala chai to steep for up to 15 minutes. Prior to steeping, stir the teabags 4 revolutions to agitate the tea and initiate steeping.