Chai à l’Orange

By: Hannah Lee Leidy
Photo by Scott Suchman

Food Culture of the South

Photo by: James Smith

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Makes 1 cocktail

  • ‘#ingredients
  • 1 ounce cognac (Pierre Ferrand 1840 recommended),
  • 1 ounce chai concentrate (Rooibos chai recommended)
  • 3 ounces hot water
  • 2 ounces heavy cream
  • ¼ ounce Grand Marnier
  • Garnish: fresh nutmeg

In a 6-ounce glass, combine first three ingredients. In a cocktail tin, shake cream and Grand Marnier until cream has thickened. Layer cream over tea mixture and garnish with grated nutmeg.

  • From Brett Oye of Brabo in Alexandria, Virginia

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