Chai Old Fashioned Recipe

Make a concentrated chai decoction

Combine 1 cup water and the split vanilla bean (seeds scraped into the water and pod added too) in a small saucepan. Bring to a gentle simmer.

Add the 6 tsp chai tea to the simmering water, stir once, then remove from heat and steep, covered, for 10 minutes to extract strong chai flavor.

Strain the chai mixture through a fine-mesh sieve or cheesecloth into a heatproof container, pressing to extract liquid. Discard solids (reserve vanilla pod if you want extra infusion). Allow the decoction to cool to room temperature.

Combine 12 oz Old Forester bourbon with the cooled chai decoction in a clean glass jar. Stir to mix. Seal and let infuse at room temperature for 12–24 hours for a noticeable chai and vanilla lift (longer will be stronger; do not exceed 48 hours to avoid over-extraction of tannins).

After infusion, strain the bourbon through a fine sieve and then through a coffee filter to remove any fine particles. Bottle and label as chai-infused bourbon. Yield: ~11.5 oz usable infused bourbon after small losses.

If desired, make chai syrup: combine equal parts sugar and water (for a small batch, 1/2 cup each) and add 1 tsp of the concentrated chai decoction used earlier; simmer until sugar dissolves and cool. Alternatively use 1:1 simple syrup without chai.

Stir and chill: In a mixing glass add 2 oz chai-infused bourbon, 0.25 oz simple or chai syrup, and 2 dashes Angostura bitters.

Add plenty of ice and stir with a bar spoon for 20–30 seconds until well chilled and slightly diluted (about 10–15% dilution).

Place one large ice cube in an old-fashioned glass. Strain the chilled cocktail over the ice cube.

Express an orange peel over the drink (skin side down) to release oils, then rub the peel on the glass rim and drop it in as a garnish.

Serve immediately. Optional: add a final single dash of Angostura on top for aroma.