I'm addicted to things that taste like chai tea or have chai spices in them, and ginger, cardamon and cinnamon are a kick-ass combination. I wanted to create a drink that was a take on a traditional julep, but one that traded out cinnamon and ginger for the traditional mint. I wanted you to see the gorgeous color, so I traded out the julep cup for a glass cup, but metal julep cups keep the drink very cool and frosty, so use one if you have it. If you need the mint you can always add a sprig as a garnish, but for this one, I left it out.
1 1/2 oz bourbon
3/4 oz ginger liqueur
1/2 oz chai simple syrup* (see recipe below) or honey chai simple** (also below)
1 dropper of Bittermens Elemakule Tiki bitters, about 25 drops
Garnish: cinnamon stick and candied ginger
Pack a julep cup with crushed ice. In a cocktail shaker, combine bourbon, chai simple syrup, and bitters. Stir until well chilled and strain into the julep cup. Heat up the cinnamon stick you're using for garnish either over a gas flame, using a kitchen torch or in the microwave. Garnish with the candied ginger and the cinnamon stick.
Now isn't that better than a traditional julep?
*Chai Simple Syrup
Combine 1 cup chai tea (just the brewed tea, not the kind with milk in it that you get at a coffee shop) and 1 cup of white or demerara sugar. Heat until all the sugar is dissolved. Store in the fridge for a few weeks or a month and change if you add a little vodka to it.
**Honey Chai Simple
Combine 1 cup chai tea with 1 cup honey. Heat until the honey is well-combined and store in the fridge as above.
Heather Wibbels is a cocktail enthusiast who spends her time thinking about cocktails, researching cocktails and making cocktails. Mostly whiskey cocktails, given her Kentucky location.