Restaurants›Ruffino's | Italian Restaurant›Dirty Chai Tini Recipe

Dirty Chai Tini Recipe

Inspired by Ruffino's | Italian Restaurant

Time15m

Serves1

Chai Tea, Espresso, Three Olives Vanilla Vodka, Brown Sugar Syrup

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Ingredients

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Chai-espresso cocktail

1/2 cups strong brewed chai tea (concentrated)1 oz freshly pulled espresso1 1/2 oz Three Olives Vanilla Vodka1/2 oz brown sugar syrup (see syrup section)1 cup ice (for shaking)

Brown sugar syrup (makes ~6 oz)

1/2 cups dark brown sugar1/2 cups water

Garnish

1 tsp grated nutmeg (or ground cinnamon)1 to taste vanilla bean or cinnamon stick (optional)

Method

Brown sugar syrup

Combine 0.5 cups dark brown sugar and 0.5 cups water in a small saucepan. Heat over medium, stirring, until the sugar fully dissolves and the mixture is just simmering (about 3–4 minutes). Remove from heat and let cool to room temperature. Transfer to a sealed container and refrigerate. Syrup will keep at least 2 weeks.

Chai-espresso cocktail

Brew and cool

Brew a strong chai tea concentrate (use 1.5–2x the usual tea leaves/bags to water ratio). Let it steep 5 minutes, strain, and cool to warm or room temperature. Pull a single shot (about 1 oz) of espresso and let it rest briefly so it is warm but not scalding.

Combine and chill

In a cocktail shaker add 0.5 cup chilled chai concentrate, 1 oz freshly pulled espresso, 1.5 oz Three Olives Vanilla Vodka, and 0.5 oz brown sugar syrup. Add 1 cup of ice.

Shake

Shake vigorously for 12–18 seconds until the shaker exterior becomes very cold and the mixture is nicely frothy from the espresso and chai.

Strain and serve

Double-strain the cocktail into a chilled coupe or martini glass (use a Hawthorne strainer and fine mesh if available) to remove ice shards and any tea leaves.

Garnish

Grate a small pinch (about 1/8–1/4 tsp) of fresh nutmeg over the surface or lightly dust with ground cinnamon. Optionally, tuck a cinnamon stick or a split vanilla bean on the rim for aroma.