Make a strong chai concentrate: bring 1 cup water to a simmer. Add chai tea bags or 3 tablespoons loose chai and steep for 6–8 minutes until very aromatic and robust.

Strain the chai concentrate into a heatproof container. If using loose chai, press through a fine mesh to remove solids.

Stir in 1–2 tablespoons demerara or brown sugar while the concentrate is warm, if you prefer a slightly sweeter, richer infusion. Let cool to room temperature.

Combine 1.5 cups house blend dark rum with the cooled chai concentrate in a clean jar. Seal and refrigerate for at least 4 hours, preferably overnight, to allow chai spices to infuse the rum. Shake once or twice during resting.

After infusion, strain the rum through a fine mesh or cheesecloth into a clean bottle. The chai-infused rum will keep refrigerated for up to 2 weeks.

Cocktail Assembly

Muddle

In a cocktail shaker or mixing glass, add 8 fresh mint leaves and 0.5 oz simple syrup. Gently muddle the mint to release aroma and oils — do not over-smash to avoid bitterness.

Build

Add 2 oz chai-infused rum, 0.75 oz fresh lime juice, 2 dashes Angostura bitters (optional), and a handful of ice to the shaker.

Shake

Shake vigorously for about 10–12 seconds until well chilled (or 15–20 seconds if using larger ice).

Strain

Double-strain into a chilled rocks glass filled with crushed ice or fresh cubes to remove mint bits.

Top & Garnish

If you want a lighter, slightly effervescent finish, top with ~1 oz club soda. Slap a mint sprig between your palms to bloom the aroma and garnish the drink with the mint sprig and a lime wheel or wedge. Optionally express a lime twist over the drink for extra citrus oils.

Serve

Serve immediately. Stir once or twice before sipping to integrate garnish aromatics and any soda.