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 (pastteurized 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.
Ashwin Vilkhu, Saffron, New Orleans
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