Ingredients

FOR THE BLACK TEA-INFUSED BOURBON

• 1 cup bourbon
• 1 tablespoon Chota Tingrai Black Tea 

FOR THE SYRUP

• ¼ cup water
• 2 tablespoons maple syrup
• ¼ cup Madhur Jaggery
• 1 tablespoon Chai Masala

FOR THE COCKTAIL

• 2 ounces black tea bourbon
• 2 to 3 teaspoons chai masala syrup
• Ice 
• Orange twist

Methods

1. To make the tea-infused bourbon, combine the bourbon and loose-leaf black tea in a jar, seal, and let steep for at least 1 hour, up to 6 hours. Strain the leaves before using.
2. Meanwhile, make the chai masala syrup. Combine the water, maple syrup, jaggery, and chai masala in a small saucepan and place over medium heat. Bring to a gentle boil, reduce heat to medium low, and cook, stirring occasionally, until the sugar is fully dissolved. Cool to room temperature, strain into a container with a lid, and store in the refrigerator until ready to use. 
3. To make the cocktail, combine the tea-infused bourbon, chai masala syrup, and a handful of ice in a cocktail shaker, and shake vigorously until the outside of the jar feels icy, 30 to 45 seconds. Strain into a lowball glass with a big ice cube, garnish with an orange twist, and sip away!