NIGHTCAP COCKTAIL with Chocolate Spices Chai Herbal Tea
Pairs well with: BBQ duck, vanilla ice cream, a stary night.
Ingredients :
For the cocktail:
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300 ml Four O’Clock® Chocolate Spices Chai Herbal Tea
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300 ml Mezcal
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40 ml orange oleo saccharum
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10 dashes Angostura bitters
Makes 5 portions
For the Four O’Clock® Chocolate Spices Tea:
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1 tea bag of Four O’Clock® Chocolate Spices Chai Herbal Tea
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300 ml of water
For the orange olea saccharum:
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1 cup white sugar
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The peel of two naval oranges
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250 ml of hot water (for mixing)
Makes approximately 5 batches
Preparation:
For the Four O’Clock® Chocolate Spices tea:
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Bring 300 ml of water to a boil then let rest for 90 seconds.
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Steep the tea bag for 8 minutes then remove the tea bag.
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Once cooled, keep refrigerated until ready to use.
For the orange olea saccharum*:
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Combine the sugar and orange peel in a container and muddle the orange peel. Cover and let sit for 2 days on the counter.
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Boil 250 ml of water and let stand for a few seconds. Add the hot water into the sugar and orange mixture and stir until sugar is dissolved.
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Remove the orange peels. Keep refrigerated until use.
*Alternatively, if you are in a rush, you can make a simple syrup (1:1 sugar to water) using the same ratios of sugar and water amounts and heating them in a pot on medium heat, stirring to dissolve the sugar. Allow the syrup to cool and then muddle the orange peels in by using a large wooden mixing spoon or similar tool.
For the cocktail:
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Combine all ingredients in a 750 ml bottle. Keep refrigerated.
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When ready to serve, pour 120 ml into a rock glass on ice. Garnish with an orange twist and enjoy!