Very Merry [Cocktail Recipe]

Make a spice-infused take on the whiskey sour with this recipe from Bar 54 at the Hyatt Centric Times Square.

INGREDIENTS

2 oz. chai-infused Bulleit Rye whiskey (see note)¾ oz. lemon juice¾ oz. simple syrup¼ oz. egg whiteStar anise

DIRECTIONS

Shake rye, lemon juice, simple syrup and egg white with ice and strain into a couple glass. Garnish with star anise.

Note: To make chai-infused rye, steep 3 tablespoons loose chai in one bottle of Bulleit rye for 15 minutes, then strain.