Masala Chai-Infused Vodka, Ume Liqueur, Lemon, Cinnamon Gomme Syrup, Egg White, Li Hing Mui Powder
Bartender Gabriela Holzer of Thyme Table | Bay Village, OH
Adapted by StarChefs | June 2025 | Photo: will Blunt
INGREDIENTS
Masala Chai-Infused Vodka:
1 liter vodka
¼ cup masala chai leaves
Cinnamon Gomme Syrup:
6 sticks cinnamon
8 tablespoon gum arabic powder
3 cups granulated sugar
To Assemble and Serve:
Yield: 1 serving
1 ounce egg whites
¾ ounce ume liqueur
½ ounce lemon juice
Li hing mui powder
METHOD
For the Masala Chai-Infused Vodka:
In a nonreactive container, combine all ingredients. Let sit 3 hours at room temperature. Strain, bottle, and reserve.
For the Cinnamon Gomme Syrup:
In a pot over medium-high heat, bring cinnamon and 3 cups water to a boil. Reduce heat and let simmer 15 minutes. Strain, discarding cinnamon. Transfer 1 cup cinnamon mixture to a nonreactive container. Stir in gum arabic powder. Cover and let sit 1 hour at room temperature. In a pot over medium heat, add sugar and remaining 2 cups cinnamon mixture. Stir until sugar has fully dissolved. Stir in gum arabic mixture. Bottle and refrigerate.
To Assemble and Serve:
In a shaker with ice, add egg whites, liqueur, lemon juice, 1¼ ounces Masala Chai-Infused Vodka, and ¼ ounce Cinnamon Gomme Syrup. Shake, then strain into a clean shaker and dry shake. Strain into desired serving glass. Dust with li hing mui powder.
