I Saw Red {a tea infused rye whiskey cocktail}

Chai tea and rye whiskey are two of my favorite drinks. So, I did the only logical thing I could think of and combined the two in this chai tea infused rye whiskey cocktail. Since that’s a really long name for a drink, I decided to instead call it “I Saw Red.” Two reasons for the name: 1) the drink is red from the cherries. 2) I made it right after listening to the Sublime song, I Saw Red.

tea infused rye whiskey cocktail 1

My initial idea for this tea infused rye whiskey cocktail was to do a Manhattan. But I had cherries in the fridge and I wanted to use them as well. So, I scrapped the Manhattan idea and instead played around with cherries and the tea infused rye. Rather than adding other spirits that might take away from the chai and cherry flavors, I decided to only add lemon and honey syrup. Figured I’d keep it simple and delicious for this libation.

chai tea infused rye whiskey cocktail

For the tea, I used loose leaf classic chai from Davidson’s Tea. It’s made with black tea, cardamom, cinnamon, cloves and orange peel. I’m thinking the chai tea infused rye whiskey would also be great in a hot drink during the winter months. Perhaps I’ll try it out when the weather cools down. For now, I’m going to enjoy this cherry and tea infused rye whiskey cocktail.

tea infused rye whiskey cocktail

I Saw Red
 
Enjoy the spiciness of chai tea infused rye with muddled cherries, lemon and honey syrup in this simple summer cocktail.
Serves: 1
Ingredients
  • 8 cherries, stems and pits removed
  • 1-1/2 ounces Chai tea infused rye whiskey*
  • ½ ounce fresh squeezed lemon
  • ½ ounce honey syrup (1:1)
  • Lemon peel for garnish (a cherry or two on a skewer would also work for a garnish if you were so inclined)
  • *To make the chai tea infused rye, combine 1 tablespoon loose leaf chai tea with 8 ounces rye whiskey in a small jar. Let sit for 2 hours, strain the tea and transfer to a glass bottle before using.
Directions
  1. Place cherries in a cocktail shaker and muddle.
  2. Add tea infused rye, lemon and honey syrup to the cocktail shaker and fill with ice.
  3. Shake and double strain into a chilled cocktail glass.
  4. Garnish with the lemon peel after twisting over the drink to release the essential oils and rubbing on the rim of the glass.

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Cheers!

Note: I was provided with Davidson’s Tea to use in cocktails. All thoughts, opinions, recipe and images are my own.

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Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she works at DEATH & TAXES (a bar) and midtown eats (a restaurant) in Reno, Nevada. When not working, Jessica can be found working out, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.

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Filed under: Cocktail Recipes, Other Cocktail Recipes
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