Tea & Biscuits Flip Recipe - Imbibe Magazine Subscribe + Save

Tea & Biscuits Flip Recipe

tea cocktails

A warming mix of Cognac, chai, orgeat, lemon and cardamom. 

Cognac and chai make music in this rich flip recipe, which was inspired by the Indian tradition of having tea and cookies after a long day of work, says Ashwin Vilkhu, beverage director and general manager at Saffron in New Orleans. “The flavor is extremely nostalgic to my family. There is nothing more comforting during the holiday season.”


  • 1½ oz. Cognac
  • ½ oz. chai syrup
  • ½ oz. fresh lemon juice
  • ¼ oz. orgeat
  • 3 drops cardamom bitters
  • 1 fresh, whole egg (pasteurized if you like)
  • Tools:shaker, strainer
  • Glass:Nick & Nora
  • Garnish:Grated Brittania biscuit


Combine all of the ingredients in a shaker tin (without ice) and dry shake. Add ice and shake again to chill. Strain into a chilled glass, then garnish.

Chai Syrup: Toast 6 cardamom pods and 1 Tbsp. of fennel seed in a saucepan until aromatic. Steep spices in 3 cups of hot water for 5 minutes with 1 tsp. of black tea leaves. Strain the leaves and spices out of the mixture and discard. Combine the steeped liquid with 3 cups of sugar. Stir to combine. Store in the refrigerator for up to 2 weeks.


Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend