Chai-scented 75 Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture reaches a gentle simmer.

Add 3 tablespoons loose chai tea (or 3 chai tea bags) and, if using, the whole spices (cinnamon stick, crushed cardamom pods, cloves). Reduce heat to low and simmer very gently for 5 minutes to extract flavor — do not boil vigorously.

Remove from heat and let the syrup steep for 10–15 minutes for a pronounced chai character. Taste and adjust steep time if you prefer stronger or lighter chai notes.

Strain the syrup through a fine mesh sieve (or cheesecloth) into a clean container, pressing gently on the tea/ spices to extract syrup. Discard solids. Let cool to room temperature, then chill. Syrup will keep refrigerated up to 2 weeks.

If using egg white: do a dry shake first to build texture — add egg white, gin, elderflower liqueur, lemon juice, and chai syrup to a cocktail shaker without ice. Shake vigorously for 15–20 seconds.

Add ice to the shaker (enough to fill) and shake again hard for 10–15 seconds to chill and dilute properly.

Double-strain the mixture into a chilled coupe or flute, leaving room for sparkling wine. If you did not use egg white, combine gin, elderflower, lemon, and chai syrup with ice and shake once; then strain into the glass.

Top the cocktail with about 2 oz of chilled dry sparkling wine or Champagne, pouring gently to preserve effervescence and the foam from the shaken egg white (if used).

Express a lemon twist over the drink to release oils, then either drop it in or rest it on the rim.

Lightly dust the foam or surface with a pinch (about 1/4 tsp) of ground cinnamon or chai powder for aroma and visual appeal.

Serve immediately.