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Chai & Dry Recipe

Name: Ambassadors Clubhouse New Yorks Chai & Dry Recipe
Cook time: 6 min
Total time: 6 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 1.5 oz Johnnie Walker Black Label blended Scotch whisky; 0.5 oz Laird's Jersey Lightning apple brandy; 2 dashes Chaat bitters (or masala/Indian-style aromatic bitters); 3 oz Ginger ale (chilled); 1 piece Fresh lemon peel (for garnish); 3 pieces Large ice cubes

Inspired by Ambassadors Clubhouse New York

Time6m

Serves1

Johnnie Walker Black Label, Laird's Jersey Lightning Apple Brandy, Chaat Bitters, Ginger Ale

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Ingredients

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Cocktail

1 1/2 oz Johnnie Walker Black Label blended Scotch whisky1/2 oz Laird's Jersey Lightning apple brandy2 dashes Chaat bitters (or masala/Indian-style aromatic bitters)3 oz Ginger ale (chilled)1 piece Fresh lemon peel (for garnish)3 pieces Large ice cubes

Method

Cocktail

Prepare glass

Select a highball or Collins glass (10–12 oz). Add 2–3 large ice cubes to chill the glass. Set aside while you measure ingredients.

Build the base

In a mixing glass or directly in the chilled serving glass, add 1.5 oz Johnnie Walker Black Label and 0.5 oz Laird's Jersey Lightning apple brandy.

Add bitters

Add 2 dashes of chaat bitters to the spirits. Briefly stir (6–8 gentle turns) to combine and chill the spirit blend and allow the bitters to integrate.

Top with ginger ale

Slowly pour 3 oz chilled ginger ale down the side of the glass (or over a bar spoon) to preserve carbonation and create a layered lift. Stir gently once or twice to marry flavors, avoiding vigorous stirring to keep fizz.

Garnish and finish

Express the oils from a lemon peel over the surface by holding the peel skin-side down and giving it a quick twist above the glass. Rub the peel around the rim, then drop it into the drink. If desired, add one more large ice cube to top up.

Serve immediately with a short straw or stirrer, and note that the ginger ale will slowly dilute and sweeten the drink—best enjoyed within 8–10 minutes of pouring.