Add tea bags (or loose tea in a small infuser), cinnamon sticks, crushed cardamom pods, cloves, sliced ginger, peppercorns, star anise, and split vanilla bean to the saucepan.

Reduce heat to low and simmer very gently for 8–10 minutes to extract spice flavors; do not boil vigorously.

Remove from heat and let the mixture steep, covered, for 15–20 minutes for a stronger chai character.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing solids to extract liquid. Discard solids. If using vanilla extract instead of bean, stir it in now.

Cool completely, then store syrup refrigerated in a sealed jar for up to 2 weeks. Use 0.75 oz (about 3/4 oz) per cocktail.

Cocktail assembly

Chill coupe or rocks glass by filling with ice water while you prepare the drink, or place in freezer for a few minutes.

Fill a cocktail shaker with ice (about 1 cup).

Measure and add 2 oz Lunazul Blanco tequila to the shaker.

Add 0.75 oz chilled chai syrup to the shaker.

Add 1 oz fresh pineapple juice and 0.5 oz freshly squeezed lemon juice to balance sweetness and brightness.

Add 0.25 oz vanilla liqueur (or the diluted vanilla extract) to enhance the vanilla note listed in the menu description.

Dry shake (no ice) for 8–10 seconds if you prefer a slightly emulsified texture, then add ice and shake vigorously for 10–12 seconds to chill and dilute.

Discard ice water from chilled glass and strain the cocktail into the glass over fresh ice (rocks) or serve up in the chilled coupe, as preferred.

Garnish with a dehydrated pineapple wheel or lemon twist. Lightly dust with a tiny pinch (about 0.1 tsp) of ground cinnamon on top, if desired.

Serve immediately.