Tea & Biscuits Flip Recipe

• 1½ oz. Cognac
•  ½ oz. chai syrup
•  ½ oz. fresh lemon juice
•  ¼ oz. orgeat
• 3 dropscardamom bitters
• 1fresh, whole egg (pasteurized if you like)

Preparation

1. 1.

   Combine all of the ingredients in a shaker tin (without ice) and dry shake. Add ice and shake again to chill. Strain into a chilled glass, then garnish.

2. 2.

   Chai Syrup: Toast 6 cardamom pods and 1 Tbsp. of fennel seed in a saucepan until aromatic. Steep spices in 3 cups of hot water for 5 minutes with 1 tsp. of black tea leaves. Strain the leaves and spices out of the mixture and discard. Combine the steeped liquid with 3 cups of sugar. Stir to combine. Store in the refrigerator for up to 2 weeks.