Before modern coffeehouses corrupted chai into sugary lattes, the spicy black tea was a health elixir purportedly favored by Southeast Asian kings more than 5,000 years ago. The tea’s heady nutmeg and clove flavors inspired award-winning mixologist and Kimpton bar ambassador Stephanie Teslar to create a soothing fall tonic that marries masala-spiced whiskey with seasonal ale.
Teslar infuses Arizona Distilling Company’s own Copper City Bourbon with chai flavor by steeping four tea bags per bottle for two to three hours. Pour 11⁄2 oz. of the spiced bourbon and 1 oz. Faretti Biscotti Famosi liqueur into a mixer. Top with 3⁄4 oz. lemon juice and pour over ice into a Collins glass. Finish with Four Peaks Kilt Lifter beer. Garnish with skewered lemon peel and blackberry for a crisp cocktail that begs to be consumed as autumn leaves turn sunset colors.
4925 N. Scottsdale Rd., Scottsdale
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