Whisky
Masala Chai Sour
A twist on the classic Whisky Sour using spices inspired by India.
10
minutes
1
Servings
Intermediate
Level
Ingredients
- Okanagan Spirits Whisky 2 fl oz
- Fresh lemon juice 1 fl oz
- Masala simple syrup 0.666666666667 fl oz
- 1 Egg white 1
- 3 dash Bittered Sling Autumn-Bog-Cranberry Bitters 3 dash
Instructions
- Shake all the ingredients in an ice-filled cocktail shaker until the egg white emulsifies.
- Garnish with a dried lemon disk, drunken cherry skewer and a light dash of cinnamon.
- MASALA SYRUP: Create a simple syrup using equal parts sugar and water. Add multiple Irish Breakfast tea bags, crushed cardamom, ginger (fresh, peeled, sliced), one cinnamon stick and a dash of bitters. Bring to a boil and remove off heat immediately. Allow to steep for at least 48 hours to one week for maximum flavour. Strain and refrigerate.
Ingredients
- Okanagan Spirits Whisky 2 fl oz
- Fresh lemon juice 1 fl oz
- Masala simple syrup 0.666666666667 fl oz
- 1 Egg white 1
- 3 dash Bittered Sling Autumn-Bog-Cranberry Bitters 3 dash
Instructions
- Shake all the ingredients in an ice-filled cocktail shaker until the egg white emulsifies.
- Garnish with a dried lemon disk, drunken cherry skewer and a light dash of cinnamon.
- MASALA SYRUP: Create a simple syrup using equal parts sugar and water. Add multiple Irish Breakfast tea bags, crushed cardamom, ginger (fresh, peeled, sliced), one cinnamon stick and a dash of bitters. Bring to a boil and remove off heat immediately. Allow to steep for at least 48 hours to one week for maximum flavour. Strain and refrigerate.
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