A mishmash of flavors and a wee lil’ riff on a drink from Bramble Bar in Edinburgh, Scotland called the Cambeltown. I love Scotch, Chartreuse, and Cherry Heering, so this tipple ticks all the right boxes.
2 oz Chai-Infused Monkey Shoulder Scotch
1 oz Cherry Heering liqueur
0.5 oz Green Chartreuse
0.25 oz Eau de Thé Syrup
4-6 Fresh Mint leaves
In a mixing glass, muddle the mint leaves and Eau de Thé syrup. Add all other ingredients, fill with ice and stir until well chilled. Double strain into a punch/Nick and Nora glass and garnish with a mint sprig.
*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 Blended Scotch (I used Monkey Shoulder). After 1 hour, strain out tea into a glass bottle. Due to the alcohol content, the infusion will keep indefinitely at room temperature.
* Eau de Thé Syrup (from Dead Rabbit)
Add 2 cups water to 2 cups sugar into a saucepan over medium heat. Add 1 ounce of maiden hair fern leaves. Stir until sugar is completely dissolved. Let fern leaves steep for 20 minutes then strain syrup into a bottle. The syrup should keep for 2-3 weeks in the refrigerator.