A Restaurant’s Chai Hard Latte
A Restaurant Bar Manager, Warren Junowich, has introduced the new Chai Hard Latte, which is perfect for the holidays.
Ingredients:
2 oz. Bulleit 10 year bourbon
2 oz. black chai tea concentrate
1/2 oz. half n half
1/2 oz. raw syrup
Directions:
Shake and strain over ice. Top with three dashes of black walnut bitters, dusting of nutmeg and homemade biscotti.
