Hayride Cocktail
“As a person who loves to be outdoors, I can’t wait for the long, sweltering fever of South Texas summers to break and give way to the cool breath of autumn. I wanted to fashion a cocktail that encapsulates the feeling of outdoors in the fall, with earthy, spiced aromas and playful candied apple.”
Ingredients
- ½ ounce (14.8 ml) Masala Chai Syrup(recipe follows)
- ½ ounce (14.8 ml) lemon juice
- 1½ ounces (44.4 ml) apple juice
- 1½ ounces (44.4 ml) rye whiskey
- Ice
- 1 cinnamon stick, for garnish
- 2 thin apple slices, for garnish
For the Masala Chai Syrup:
- 1 tablespoon (2 g) masala chai loose
- leaf tea (or 1 tea bag)
- 1 cup (200 g) raw sugar
- 1 cup (236.6 ml) filtered water
Instructions
- First, prepare the garnishes. Sprinkle raw sugar over the apple slices. Using a kitchen blowtorch, torch slices until bubbling to create a crust. Then torch the cinnamon stick until it smolders. For the cocktail, combine all of the ingredients in a shaker with ice. Shake until frost forms on the outside. Strain and serve over fresh ice. Garnish with apple slices and cinnamon stick.
For the Masala Chai Syrup:
- Combine the masala chai tea, raw sugar and water in small saucepan. Bring ingredients to a simmer and steep on low for 10 minutes.
- Allow to cool. Strain and store.
Notes
Photo by Daniela Loera
