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THE RECIPE
How to make Planchette with Chai-Infused Cognac, Rye Whiskey, Lemon Juice. See ingredients and step-by-step instructions.
Prepare the chai cognac beforehand: steep 2 chai tea bags in 8 oz cognac for 2 hours, then strain.
Shake the chai-infused cognac, rye, freshly squeezed lemon juice, dry curaçao, orange juice, and cinnamon syrup with ice until well-chilled.
Double strain the mixture into a chilled cocktail coupe.
Finish by applying 2–3 sprays of absinthe over the top for an aromatic touch.
KEEP EXPLORING
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KEEP EXPLORING
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