The John Ward Recipe
white chai infused rum | amaro | dry curaçao | pineapple | orange | coconut | chili lime salt
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Ingredients
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Base Ingredients
Fruit Ingredients
Garnish Ingredients
Method
Preparation
- 1
Infuse Rum
Start by infusing your white rum with chai spices. Combine 750 ml of white rum with 2-3 chai tea bags in a jar and let it steep for 24 hours. Remove tea bags and strain the rum.
- 2
Juice Preparation
Freshly squeeze your oranges and pineapples to extract juice. Measure out 1 oz of each.
Mixing the Drink
- 3
Combine Ingredients
In a cocktail shaker, add the infused white rum (2 oz), amaro (0.5 oz), dry curaçao (0.5 oz), pineapple juice (1 oz), and orange juice (1 oz).
- 4
Shake
Fill the shaker with ice and shake well for about 15-20 seconds until chilled.
- 5
Prepare Glass
Rim a chilled cocktail glass with chili lime salt. To do this, moisten the rim of the glass with a lime wedge and dip it into a plate of chili lime salt.
- 6
Strain and Serve
Strain the cocktail mixture into the prepared glass. Optionally, you can add a few ice cubes if desired.
- 7
Garnish
Top the cocktail with coconut flakes (1 tbs) for garnish.