Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

Chai-Spiced Ginger Snap

This drink was inspired by our recent visit to the Benson Brewery in Omaha. While we were there we sampled a number of their tasty beers, one of which was the Karha-T, a spiced English mild ale brewed with cinnamon, nutmeg, clove, and vanilla. The spicy masala chai ginger syrup will warm you up and chase away the winter blues, and if that doesn’t work then the Fernet and bourbon should do the trick! We hope you enjoy!

Chai-Spiced Ginger Snap
makes 1 drink

2 oz rye or bourbon
1 tsp Masala Chai Ginger Syrup (recipe below)
2 oz nut brown ale (we used Samuel Smith’s Nut Brown Ale)
3 dashes bitters (we recommend The Bitter Truth Jerry Thomas’ Own Decanter bitters)
Fernet Branca rinse
crystallized ginger (optional)

Combine the rye, masala chai syrup, ale, bitters, and ice in a mixing glass and stir until chilled, about 30 seconds. Add the Fernet to a chilled rocks glass. Turn the glass to coat the sides with the Fernet, then discard the excess in your mouth ;-) Place a large ice cube in the glass. Pour the rye mixture into the Fernet-coated glass. Garnish with a slice of crystallized ginger, if you’re feeling fancy.

Masala Chai Syrup

12 cardamom pods
1 tsp fennel seeds (optional)
1/2 tsp black peppercorns
1/2 tsp coriander (seeds)
1/2 tsp whole cloves
1 cinnamon stick
1/2 cup chopped fresh ginger
1 tsp pure vanilla extract
1 cup sugar
1 cup water

Lightly crush the cardamom and black peppercorns. Toast the spices by placing all of them except the ginger and vanilla in a small skillet over medium-low heat, stirring constantly until aromatic (about 3 to 5 minutes). Place the spices, ginger, vanilla, sugar, and water into a small pot on medium heat. Bring to a boil, stirring until the sugar dissolves, then lower the heat and simmer gently for 15 to 20 minutes. Remove from heat and cool. Strain into a clean glass bottle with a tight-fitting lid. Keep refrigerated. Has a shelf life of about 6 months.

Comments on this post (0)

Leave a comment