Presented by Molinari’s
- 3/4 oz. Single Prop Rum
- 3/4 oz. Hendrick’s Gin
- 1/2 oz. Averna Amaro liqueur
- 1 1/4 oz. fresh orange juice
- 1 1/4 oz. chai simple syrup (see below)
- 1/2 cup small ice cubes
- 1 wide strip fresh orange peel, about 1×2-inches, to flame
Chai simple syrup:
- 2 cup boiling water
- 1 cup granulated sugar
- 1 chai-spiced tea bag
Place all ingredients except orange peel in a shaker, shake hard to bruise the ice while mixing the liquids, and pour the entire contents into an old-fashioned glass. Flame the orange peel (see below) over the drink before serving.
For the chai simple syrup: Dissolve sugar into boiling water, add the chai-spiced tea bag and let steep for 20 minutes. Cool, pour into a bottle and store in the refrigerator.
Use caution when flaming the orange peel (practicing beforehand without the drink is also helpful): Away from the drink, light one end of a wooden toothpick and run the flame over the outside of the orange peel. Holding the peel at least 4 inches above the glass, fold it in half (colored side out and facing away from you) and ignite the oils being released from the skin, keeping the fiery spray directed at the glass. Extinguish the flame and enjoy!
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As seen in the Winter/Spring 2019 Issue
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