Need to level up your chai this fall? This spirited sherry cocktail from Amanda Britton of Charlotte’s Lincoln Street Kitchen and Cocktails and the Green Room combines nutty flavors with sweet, spicy chai tea and smoked cinnamon to create the perfect autumnal blend. Britton says, “Playing with chai spices, which are found in many tiki cocktails, melds so well with all ingredients and really sends home a fall vibe.”
1½ ounces Pedro Ximénez (PX) sherry (Britton prefers Lustau ‘Solera Reserva’ San Emilio)
½ ounce lemon juice
½ ounce pineapple juice
½ ounce Passion Fruit Syrup
¼ ounce Chai Orgeat*
Garnish: Dehydrated lime wheel, pineapple frond, charred cinnamon stick
*Follow Homemade Orgeat recipe, adding 6 chai teabags to almond milk and sugar mixture before heating. Remove teabags before adding remaining ingredients.
- To a cocktail tin with ice, add all ingredients except garnish. Shake well, and strain into a goblet filled with crushed ice.
- Garnish with dehydrated lime wheel, pineapple frond, and charred cinnamon stick.
Recipe ByAmanda Britton of Lincoln Street Kitchen and Cocktails and the Green Room in Charlotte