Bar Manager Luc Wittenberg, Tiny Bar, Providence
Kefir is a great curveball ingredient for drinks that need acidity and tangy balance. This recipe is designed for curling up on the couch on a cool autumn evening.
Ingredients
- 1½ ounces Bully Boy the Rum Cooperative Vol. 1
- ½ ounce Fernet Branca
- 1 ounce kefir
- 1 ounce chai concentrate*
- ½ ounce demerara simple syrup**
- Fresh mint for garnish
Preparation
Combine ingredients in cocktail shaker with ice. Shake vigorously for 15 seconds, strain over fresh ice into a 12-ounce glass. Garnish with fresh mint sprig. Makes 1 cocktail.
*Chai concentrate: For convenience, store-bought chai concentrates like Rishi and Tazo work well. For homemade, simply double the amount of chai tea bags required according to package directions.
**Demerara simple syrup: Place 1 cup demerara (or turbinado) sugar and 1 cup water in a small saucepot over medium heat until sugar is dissolved, stirring occasionally. Cool and funnel into a glass jar; refrigerate up to 2 weeks.
