Chai Down Recipe
Bombay Sapphire Gin, lime, agave, grapefruit shrub, Angostura bitters
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Build and shake
Add 2 oz Bombay Sapphire gin, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz grapefruit shrub and 2 dashes Angostura bitters into a cocktail shaker.
- 2
Add ice
Fill the shaker two-thirds full with fresh ice.
- 3
Shake vigorously
Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled (this both chills and slightly dilutes the drink).
- 4
Prepare glass
If serving on the rocks: fill a rocks glass with fresh large ice. If serving neat or up: chill a coupe or martini glass by filling with ice water while shaking, then discard water before straining.
- 5
Double strain and serve
Double-strain the cocktail into the prepared glass (over fresh ice if using a rocks glass) using a hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.
Garnish & Finish
- 6
Express oils
Take a grapefruit twist or thin wheel and hold it over the drink, skin side down. Give it a firm twist to express the citrus oils over the surface of the cocktail.
- 7
Garnish
Drop the twist into the drink or perch the wheel on the rim. Optionally add one more small dash of Angostura bitters on the surface for aroma.