Sixth Spice Girl Pharoah's Gold Recipe

Make chamomile–chai infusion

Combine 1 tablespoon loose chamomile and 1/2 teaspoon chai tea blend (or one chai tea bag) with 4 oz freshly boiled water. Steep 5 minutes, strain and chill until cool. This yields about 3.5–4 oz of infusion; measure 1 oz for the cocktail and reserve the rest refrigerated for another use.

Make honey syrup

Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully combined. Cool. Measure 0.5 oz for each drink.

Fill a cocktail shaker with ice.

Add 1.75 oz Kraken Spiced Rum, 0.5 oz spiced pear liqueur, 0.5 oz Canton ginger liqueur, 0.25 oz allspice dram, 1 oz chilled chamomile–chai infusion, 0.75 oz fresh lemon juice, 0.25 oz fresh orange juice, 0.5 oz honey syrup, and 2 dashes cardamom bitters (or a pinch of crushed cardamom seeds) into the shaker.

Shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted. This both chills and lightly aerates the infusion and citrus.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (use a Hawthorne strainer and a fine mesh strainer) to remove ice shards and any tea leaf or cardamom bits.

Express an orange peel over the drink to release oils, then rub the peel around the rim and drop it in or set aside on the glass.

Garnish with a thin lemon wheel or twist laid on the rim and, if desired, very lightly dust with ground cardamom (careful — a little goes a long way).