- 1 1/2 oz Battle Cry Single Malt Whiskey
- 1/2 oz chai syrup
- 3/4 oz lemon juice
- 2 dashes of allspice dram
To make the chai syrup:
Heat 1 cup of water with 2 tablespoons of loose masala chai tea leaves. Simmer for about 10 minutes. Add in 1 cup of sugar in the raw and let simmer until sugar has dissolved. Strain and let cool before use.
Combine all ingredients in a shaker and shake with ice. Double strain into a coupe glass. Garnish with a lemon peel.
