Chai Old Fashioned Recipe
Chai-infused Buffalo Trace Bourbon + Black Walnut Bitters + Simple
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Ingredients
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Chai-Infused Bourbon
Cocktail
Method
Chai-Infused Bourbon
- 1
- 2
Steep
Let the mixture steep at room temperature for 6–12 hours, tasting at intervals. Aim for a noticeable chai spice and tea presence without excessive tannic bitterness. Do not exceed 24 hours to avoid over-extraction.
- 3
Strain and rest
Once the flavor is right (typically ~8–12 hours), strain the bourbon through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Discard solids. Let the infused bourbon rest at least 24 hours refrigerated to marry flavors before use. Yield: about 740–745 ml infused bourbon.
Cocktail
- 4
Chill glass
Place a rocks glass in the freezer or fill it with ice water while preparing the cocktail to chill briefly.
- 5
Build the cocktail
In a mixing glass filled with ice, pour 60 ml chai-infused Buffalo Trace Bourbon, add 7.5 ml simple syrup and 3 dashes black walnut bitters.
- 6
Stir
Stir the mixture vigorously for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted (the mixing glass should frost).
- 7
Prepare glass and garnish
Discard the ice from the chilled rocks glass. Place one large clear ice cube in the glass. Express the oils from the orange peel over the cocktail by holding peel over glass and giving a firm twist, then run the peel's rim around the glass and drop it in as garnish.
- 8
Strain and serve
Strain the stirred cocktail over the large ice cube. Add final 1–2 tiny drops of black walnut bitters on top if desired for aroma. Serve immediately.