Packing a Card
A smoky tea liqueur and a Chai pear shrub make this cocktail a distinctively seasonal and spice-filled treat.
This drink combines several different unique flavors and spices into a delicious and distinctively seasonal cocktail. A key ingredient is the Chai Pear shrub by Element Shrub. Shrubs (which are often referred to as “drinking vinegars”) are an old Colonial method for preserving fruit using sugar and vinegar. They tend to be both sweet and tart at the same time, and their bold flavors lend themselves to cocktail-making rather nicely.
The recipe also uses a Smoke Tea liqueur from Thomas & Sons Distillery, which gets its incredibly smoky flavor and aromatics from pine-smoked Lapsang Souchong black tea (with no artificial smoke added). The various elements of this drink are tied together by the Kashmiri Amaro from the same distillery, which has flavors of Indian spices and teas, as well as different roots and herbs.
Packing a Card
- 1¼ oz Kashmiri Amaro
- 1 oz Chai Pear Shrub
- ½ oz Apple brandy
- ¼ oz Smoke Tea Liqueur
- 3 dashes cardamom bitters
Directions: Combine ingredients in a shaker and shake with ice. Double-strain into a rocks glass over one large ice cube. Garnish with star anise.
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