Winter Suppressor No. 246

Adapted by
February 2012
Yield: 1 Cocktail


Chai Vermouth
2 chai teabags
750 milliliters vermouth
To Assemble and Serve
1 ½ ounces Chai Vermouth
1 ounce Montepulciano red wine
1 ounce orange juice
½ ounce honey syrup
4 dashes aromatic bitters
4 dashes orange bitters


For the Chai Vermouth:
Steep the chai teabags in the vermouth overnight. Discard the teabags and reserve.

To Assemble and Serve:
Combine the Chai Vermouth, red wine, orange juice, honey syrup, and bitters in a cocktail shaker with ice. Shake well and serve in a footed cocktail glass with an orange peel.