- 1½ ounces cognac
- ½ ounce lemon juice
- ¼ ounce apple brandy
- ½ ounce chai syrup (recipe follows)
- 1 tsp of Red Belly Honey
- 1 apple slice
- Cherry vanilla bitters, as needed
Combine cognac, lemon juice, brandy, syrup and Kitchen Toke Hemp Honey in a mug and top with hot water. Dash apple with bitters and add to the drink. Makes 1 drink.
To make chai syrup, combine 2½ cups water, 2 tablespoons oolong tea, 5 cloves, 1 cinnamon stick, 1 star anise, ¼ teaspoon nutmeg, ½ split vanilla bean, ½ -inch piece ginger, peeled and grated. Simmer on low for 10 minutes and then add 2½ cups sugar. Simmer about 5 minutes longer and strain through a cheesecloth or fine mesh strainer. Cool. Chai syrup will hold in the refrigerator for up to 2 weeks.
Recipe courtesy of Rory Toolan of the Heavy Feather in Chicago