Dirty Chai-tini Recipe

Chill glass

Place a martini/coupe glass in the freezer for at least 5–10 minutes to chill while you prepare the drink.

If using concentrated chai, have it warmed but not piping hot. Brew espresso fresh (about 1 oz) and keep hot. Lightly shake the heavy cream in a small jar to slightly thicken it (do not whip).

Add 2 oz spiced rum (or non-alcoholic spiced rum), 1 oz hot espresso, 1 oz warm chai concentrate, and 0.5 tbs simple syrup into a cocktail shaker.

Add 4–6 medium ice cubes to the shaker (enough to chill quickly). Secure the lid and shake vigorously for 12–15 seconds. The goal is to chill and slightly dilute the hot components and create a silky texture.

Remove the chilled glass from the freezer. Double strain the shaken mixture into the glass using a hawthorne or fine mesh strainer to remove ice shards and any grounds.

Gently float 1 oz lightly shaken heavy cream (or 1 oz half-and-half) on top by pouring it over the back of a bar spoon, creating a cream layer. If you prefer a lighter cream, add 0.25 oz whole milk to the cream before floating.

Sprinkle a light dusting (about 1 tsp) of grated nutmeg or a pinch of ground cinnamon over the cream for aroma and visual contrast.

Garnish with a cinnamon stick rested on the rim and 2 coffee beans floated on the cream if desired.

Serve immediately while the layers are distinct and the drink is cold.