Up Chai Down Recipe

Brew a strong chai: bring 1 cup water to a simmer, add 1 cup chai tea (if using loose-leaf use roughly 3–4 tbsp; if using bags use 3 bags). Steep 5–7 minutes for a concentrated infusion, then strain (if loose) and discard solids or tea bags.

In a small saucepan combine the hot brewed chai and 1 cup dark brown sugar. Warm gently over medium-low heat, stirring until the sugar dissolves completely. Do not boil vigorously — you only need to dissolve and marry flavors, about 3–4 minutes.

Remove from heat and stir in 2 tablespoons maple syrup. Taste and adjust: if you want a sweeter, more viscous syrup add up to 1 more tablespoon maple syrup or a splash more brewed chai if too sweet.

Let the syrup cool to room temperature. Transfer to a clean jar or bottle and refrigerate; syrup will keep 2–3 weeks. Measure out 3/4 oz per cocktail as called for below.

Chill glass

If serving up, place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Add 0.75 oz of the prepared Chai Tea Repasado syrup, 1 oz Montenegro amaro, 1.25 oz vodka (or reposado tequila), and 0.5 oz fresh lemon juice to a cocktail shaker.

Fill the shaker with ice (about 1 cup or enough to nearly fill the shaker). Secure the lid and shake vigorously for 12–15 seconds until well chilled and properly diluted.

Dump the ice or remove the coupe/martini glass from the freezer. Double-strain the cocktail into the chilled glass through a fine mesh strainer to remove ice shards and any small tea particulates.

Express a lemon peel over the drink to release oils, then rub the peel around the rim and either drop it in as a garnish or place a lemon wheel on the rim.

Serve immediately. Optionally, for a slightly smoky herbal note, flame the expressed lemon peel briefly over the drink before garnishing.