Masala Chai Negroni
From Imbibe Magazine·View original →
rocks
Ingredients
- 1 ozLondon dry gin
- 1 ozCampari
- 1 ozmasala chai-infused Cocchi Vermouth di Torino
Preparation
- 1.
In a mixing glass, stir all of the ingredients with ice, then strain into a glass over ice. Express an orange twist over the cocktail and use as a garnish.
- 2.
Masala Chai-Infused Cocchi Vermouth di TorinoFor every 750ml of Cocchi Vermouth di Torino, allow 3 teabags of masala chai to steep for up to 15 minutes. Prior to steeping, stir the teabags 4 revolutions to agitate the tea and initiate steeping.