Chai On Fire Recipe

Make the syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 2 black tea bags, cracked cardamom pods, 6 cloves, 1 cinnamon stick, sliced fresh ginger, and 6 black peppercorns. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Reduce heat to low and let the mixture steep for 8–10 minutes, partially covered, to extract the tea and spice flavors. Taste after 8 minutes and steep longer if you prefer a stronger chai note.

Remove from heat. Stir in 1/2 teaspoon vanilla extract. Discard the tea bags and strain the syrup through a fine mesh sieve into a heatproof container to remove solids.

Let the syrup cool to room temperature. Transfer to a jar and refrigerate until cold. Syrup can be stored refrigerated for up to 2 weeks.

Prepare cocktail (no-foam)

If not using egg white, fill a cocktail shaker with ice. Add 1.5 oz chai-spiced syrup, 1.5 oz reposado tequila, 0.5 oz fresh lemon juice, 0.5 oz orange liqueur, and 2 dashes smoked cinnamon bitters. Shake vigorously for 10–15 seconds to chill and dilute.

Prepare cocktail (with foam)

If using egg white, first do a dry shake: add chai syrup, tequila, lemon juice, orange liqueur, egg white (1/2 egg), and bitters to a shaker without ice. Dry shake vigorously for 15–20 seconds to develop foam. Then add ice and shake again for 10–15 seconds to chill.

Strain the cocktail into a chilled coupe or rocks glass over fresh ice (or neat into coupe if preferred).

Garnish with a cinnamon stick and grate a small pinch of nutmeg or a dusting of ground cinnamon over the foam or surface of the drink.

For a dramatic presentation (only for experienced bartenders and in a safe setting): Pour 1/4 oz overproof rum into a small heatproof spoon or ramekin. Light carefully with a long lighter or match. Hold the flaming spirit briefly above the finished cocktail to warm the top of the drink and release additional aroma — DO NOT pour the flaming spirit into the glass.

Extinguish the flame by snuffing it out or placing the spoon on a non-flammable surface. Allow any residual alcohol fumes to clear before serving. Warn guests and ensure there are no flammable materials nearby.