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This spicy twist on the classic Whiskey Sour Cocktail uses chai tea infused Bourbon as it's foundation; egg white, PAMA Pomegranate Liqueur, honey syrup and fresh lime juice add texture and a deliciously balanced flavor.
Recipe:
1 1/2 oz Chai-Infused Whiskey (recipe follows)
3/4 oz PAMA Pomegranate Liqueur: http://bit.ly/18fyh4D
1/2 oz fresh lemon juice
1/2 oz Honey Syrup*
3/4 oz pasteurized white or organic egg white
Instructions:
Measure the Chai infused whiskey, PAMA, lemon juice, honey syrup and egg white into a cocktail shaker.
Cap and dry shake (without ice to fluff up the egg whites) for about 20 seconds.
Add ice to shaker, cap and shake again vigorously. Strain into a rocks glass.
Garnish with a spritz of oil from a lemon peel disk (discard lemon peel) and grating of fresh cinnamon.
Chai-Infused Whiskey Recipe:
1 chai tea bag
1 1/2 cups whiskey
Instructions:
Combine tea bags and whiskey in a jar with a lid. Shake and then let infuse for 3-4 hours, then remove tea bags and discard.