Scorecard Scandal Recipe

Brew concentrate

Combine water, crushed cardamom, cinnamon stick, ginger slices, cloves and peppercorns in a small saucepan and bring to a simmer over medium heat for 5 minutes to release spices.

Add black tea and simmer another 2 minutes, then remove from heat and steep covered 3–5 minutes depending on desired strength.

Strain solids, stir in sugar until dissolved and optionally add milk if you want a creamier concentrate. Cool to room temperature before using. Makes roughly 2–3 oz of strong concentrate; store refrigerated up to 48 hours.

Prepare glass

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water while you mix the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, add Apple Brandy, Aperol, pomegranate juice, masala chai concentrate, lemon juice, simple syrup and egg white (if using). Seal and shake vigorously without ice for 15 seconds to emulsify and build a frothy texture.

Wet shake

Add ice to the shaker (about 6–8 cubes). Shake hard for 12–15 seconds until the shaker is well chilled and the exterior is frosty.

Strain

Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a fine mesh strainer to remove ice shards and ensure a silky surface.

Garnish

Express an orange twist over the drink to release oils, run the peel around the glass rim and drop it in as garnish. Sprinkle a few pomegranate arils on the foam or surface for color and a pop of texture.

Serve immediately. Taste and, if needed, adjust future pours by adding an extra 1/4 oz simple syrup for sweetness or 1/4 oz lemon for brightness.