Spiced Chai Sour

, from Issue #90. June, 2020
    Spiced Chai Sour

    Sid Sahrawat's Fried Brioche Pakora with Paneer and Truffle demands an equally decadent drink to match its deliciousness - and this is that drink. Frankie Walker, founder of Black Pineapple has designed this tipple with almond croissant liqueur and roibos chai and oh what a tipple it is!

    Serves: 1

    INGREDIENTS

    30ml Reyka Vodka
    15ml Almond Croissant Liqueur (see recipe below)
    60ml spiced rooibos chai
    10ml freshly squeezed lemon juice
    10ml Ratafia Prune Liqueur
    Nutmeg and Cinnamon Spiced Popcorn, to accompany (see recipe below)

    Glass – stemless wine
    Ice – cubed

    METHOD

    Add all liquid ingredients to a shaker and shake over cubed ice. Strain into stemless wine glass two-thirds filled with cubed ice. Serve with a small cone or bowl of spiced popcorn on the side.

    Almond croissant liqueur:
    Place 100ml light rum (we used Angostura Reserva White Rum), 1 litre boiling water, 1kg caster sugar and 2 almond croissants (it doesn't matter if they’re stale) in an electric blender.
    Blend vigorously then allow to sit for 1 hour. Fine strain. Bottle and chill.
    makes about 1 litre

    Spiced popcorn:
    Mix freshly grated nutmeg, ground cinnamon, salt and sugar together in a bowl.
    Make fresh popcorn with a little oil and butter.
    Coat the popcorn to taste with the nutmeg mixture.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue #118
    Check out our
    latest issue:

    Issue #118

    The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!