Pondicheri’s Masala Flip

• 2 ozchai masala-infused rum
• 1/2 ozcinnamon syrup
• 1/2 ozmace syrup
• 1 wholeegg (pasteurized if you like)

Preparation

1. 1.

   Combine all the ingredients in a shaker and shake (without ice) to combine. Add ice, then shake again until chilled. Strain into a chilled coupe and garnish.

2. 2.

   Cinnamon Syrup Combine 8 oz. of Demerara sugar with 8 oz. of water and 6 toasted cinnamon sticks in a saucepan and bring the mixture to boil. Turn off the heat. Stir to dissolve all sugar and let steep for 1 hour. Strain and refrigerate for up to 2 weeks.

3. 3.

   Mace Syrup Combine 8 oz. of white sugar with 8 oz. of water and 1 Tbsp. of mace. Bring the mixture to boil. Turn off the heat. Stir to dissolve all sugar and let steep for 1 hour. Strain and refrigerate for up to 2 weeks.

4. 4.

   Infused Rum Infuse 12 oz. of aged rum with 1 Tbsp. of chai masala (see below) and 2 Tbsp. of Assam tea leaves for 30 minutes. Strain.

5. 5.

   Chai Masala Combine 1 green cardamom pod with 8 oz. of green cardamom seeds, 8 oz. of cinnamon sticks, 2 oz. of black peppercorns, 2 whole nutmeg pods, 2 oz. of mace and 2 oz. of cloves. Grind the mixture to a coarse finish, until the ratio between coarse and ground is about half and half. Mix until evenly incorporated.