Tiger Purrr Chai Sazerac

A spiced twist on the New Orleans classic. Tiger Purrr Chai brandy and chai-infused syrup bring warmth and depth, balanced with bitters, an absinthe rinse, and a bright lemon twist. Smooth, aromatic, and unforgettable.

Ingredients

60ml Tiger Purrr Chai brandy *See recipe below*
10ml Tiger Purrr Chai Sugar Syrup *See recipe below*
3 dash Peychauds Bitters
1 dash Angostura Bitters
Absinthe rinse
Lemon twist

Method

1. Absinth Rinse:Take your chilled glass and add a small amount of Absinthe to the glass. Swirl the glass to coat the inside. Pour out the excess Absinthe. This adds complexity and balance to the drink.

2. In a mixing glass combine brandy, sugar syrup, and bitters.

3. Fill with ice, stir and strain.

4. Express lemon twist to release oils and flavour on top of cocktail and discard

Recipe by Cris Van Auken.

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Tiger Purrr Chai Brandy

Ingredients

1.5 tsp Tiger Purrr Original per 60ml brandy

Method

1. Combine chai and alcohol, stir and let sit for 1 hr.
2. Strain the chai from the alcohol and store in a bottle.

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Tiger Purrr Chai Syrup

Ingredients

250ml water
5 tsp Tiger Purrr Original
230g sugar

Method

1. Bring 250mls of water to a boil.
2. Add 1.5 tbls Tiger Purrr.
3. Steep for 3 min.
4. Strain out chai.
5. Using a 1-1 ratio add sugar to tea mixture (if you had 225ml of tea, add 225g of sugar).
6. Stir until fully dissolved.
7. Chill.