Bring 240 ml hot water (just off boil) and steep the chai tea: if using tea bags steep 2 bags for 6–8 minutes for a strong infusion; if using loose chai, steep 2 tablespoons in a small infuser for 6–8 minutes. Remove tea and allow chai concentrate to cool slightly.

In a heatproof jar, combine the warm (not boiling) chai concentrate with 1 cup white rum. Stir, cover, and let steep at room temperature for at least 1 hour for a pronounced spice note, or refrigerate and steep up to 4 hours for a milder profile. Strain once more through a fine mesh if needed and set the chai-infused rum aside (you will use 90–120 ml per cocktail; recipe yields enough for multiple servings).

Apricot syrup (sweet component)

Make quick apricot syrup

In a small saucepan combine 120 g apricot jam and 60 ml water over medium-low heat. Stir until the jam dissolves into a smooth syrup, 3–5 minutes. Taste and add up to 1 tablespoon granulated sugar if jam is very tart or not sufficiently sweet. Remove from heat and cool. If you prefer a silky texture, strain the warmed syrup through a fine-mesh sieve to remove fruit bits.

Fresh mix & sweet-sour balance

Muddle apple, mint, sugar

In a cocktail shaker or mixing glass, add the chopped apple (from 1 apple), 10 fresh mint leaves and 2 teaspoons granulated sugar. Use a muddler to press and bruise the apple and mint until the apple releases juice and the mint aroma is active (about 30–45 seconds).

Add citrus and liquids

Add 45 ml fresh lime juice and 30–45 ml of the prepared apricot syrup to the muddled apple and mint. Add 60–90 ml chai-infused rum (adjust depending on desired strength) and fill the shaker with ice.

Shake vigorously for 12–15 seconds until the outside of the shaker is cold and the mixture is well-chilled and slightly frothy from the apple.

Assembly & garnish

Strain and top

Double-strain the shaken cocktail into a Collins or highball glass filled with fresh ice (use a fine mesh strainer over the cocktail strainer to catch apple solids). Top with 120 ml cold club soda or sparkling water to lift and lighten the drink. Gently stir once to integrate.

Garnish

Garnish with a sprig of mint and a thin apple slice or wheel, and optionally a lime wheel on the rim. Clap the mint between your hands briefly before garnishing to release oils for aroma.

Serve immediately and enjoy the warming chai spice against the bright apricot-apple-sour balance.