Chai Whiskey Sour

I’ve been wanting to experiment with tea infusions. Recently, I happened to have some chai tea (which I had been using for kombucha) and thought it might be perfect for an alcohol infusion. I got Wiggly Bridge White Whiskey (made in York, Maine, after its famed wiggly bridge) and stuffed two tea bags into a bottle I half-filled with the whiskey. I let it sit for two hours with an occasional swirl. When you do this at home, be sure to make time for artfully photographing for Instagram (#amateurhour), otherwise none of your friends will see how crafty you are.

I was surprised at how little time it took for the whiskey to take on the flavor of the tea. I’ve always believed that infusions took days. Maybe some do—this one doesn’t, so I actually had time for it.

Since I put so much work into the infusion, I chose a simple cocktail with only a small amount of ingredients. The Whiskey Sour is the drink I make when I am out of ideas or my liquor cabinet has been decimated by an angry ex-boyfriend, leaving very little to work with. This delightful chai infusion gave an already solid cocktail an added kick. I think you’ll love it.


2 ounces tea-infused white whiskey
3/4 ounce freshly squeezed lemon juice
3/4 ounce simple syrup

Pour all ingredients into a shaker with ice. Shake and pour over ice and garnish with a cherry.

Jessie Lacey lives in a bunker in Portland, waiting out the winter.

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