This is a drink that my bartender friend Jacob and myself devised after a frenzied night of cocktail exploration. It is definitely one of our new favorites, a Scotch Tiki drink, if you will. Abandon hope, all ye who enter!
1.25 oz Roasted Maté Guarana Chai Tea-Infused Scotch
1 oz Fresh Lime Juice
0.5 oz Cardamaro
0.25 oz Green Chartreuse
0.5 oz Vanilla-Mint Simple Syrup
0.5 oz Orgeat Syrup
1 oz Ginger Beer
5 drops Bittermens ‘Elemakule Tiki Bitters
1 dash The Bitter Truth Peach Bitters
Add everything to a shaker filled with ice and shake vigorously for 30 seconds. Add Ginger Beer to mixing tin and strain into a double old fashioned glass over fresh cracked ice. Garnish with a Bordeaux cherry. Ahoy mateys!
*Roasted Maté Guarana Chai Tea-Infused Scotch:
Put 2-3 tablespoons of loose-leaf Chai Tea into a quart canning jar, then fill with one full bottle (750ml) of any good Single Malt Scotch (I used Auchentoshan). After 1 hour, strain out tea into a glass bottle. Due to the alcohol content, the infusion will keep indefinitely at room temperature.
*Vanilla-Mint Simple Syrup:
Put 1.5 cups of water and 1.5 cups of sugar in a saucepan and bring to a boil. Reduce heat to medium and stir until sugar is completely dissolved. Turn off heat and put 10-12 fresh mint leaves and 2 teaspoons Pure Vanilla extract into the saucepan. Let it steep for 20 minutes then strain syrup into a glass jar or bottle. The syrup will keep for 2-3 weeks in the refrigerator.