Rye Chai [Cocktail Recipe]

Created by Adil Yamin, beverage director at Heirloom Hospitality for Prime + Proper and Townhouse Restaurants in Detroit, this cocktail will look just as good as it tastes. “This creamy, silky drink starts off with aromas of dark chocolate atop a layer of cold whipped cream, followed by the boozy fall spices. The ingredients give it a complexity that is perfect for the winter,” Yamin says.

INGREDIENTS

• 1½ oz. WhistlePig 10 year old rye (or other rye whiskey)
• ½ oz. Averna amaro
• 2 dashes Angostura bitters
• 6 oz. brewed hot chai
• Angostura and Averna amaro whipped cream (recipe below)
• Garnish: cinnamon stick, lemon spiral, shaved dark chocolate

DIRECTIONS

Add whiskey to a warm thermal cocktail mug. Add amaro and bitters, then fill cup with chai tea to 1 inch from the rim. Top with whipped cream and garnish with cinnamon stick, lemon spiral, and shaved chocolate.

How to Make Angostura and Averna Amaro Whipped Cream

• 8 oz. heavy whipping cream
• 1 oz. Averna amaro
• 1 oz. Angostura bitters
• 1 oz. simple syrup
• Shake all ingredients vigorously in a cocktail shaker or use a small immersion blender to whip into cream. Store in a sealed container in the fridge for up to six days. Re-whip before using if cream loses its form.

FROM THE WINTER 2017 ISSUE.