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Bourbon Chai Toddy

This exotic toddy gets its inspiration from traditional Masala chai—black tea mixed with Indian spices, with an added kick from both the espresso and bourbon. Settle in with a mug around a cozy fire with some good friends.


Ginger Caipirinha

Pomegranate Cava Punch

St. Honoré Cocktail


1 cup water

1 cinnamon stick

6 whole green cardamom pods

6 whole cloves

1 1-inch piece of fresh ginger root, peeled and thinly sliced

4 whole black peppercorns

1 tablespoon loose black tea (or two single-serve black tea bags)

2 tablespoons dark brown sugar

1 cup half-and-half

1 cup hot espresso

3/4 cup bourbon


1. In a small pot, combine water, cinnamon, cardamom, cloves, ginger and peppercorns, and bring to a boil. Cover, reduce heat and simmer for five minutes. Remove from heat and let steep for 10 minutes.

2. After spice mixture has steeped, place pot over high heat and bring to a boil. Remove from heat, add loose tea, cover and allow to steep for another five minutes. Strain through a mesh sieve, discarding solids, and return liquid to pot. Stir in sugar, half and half, coffee and bourbon and heat over low flame until warm. Pour into mugs and serve.

Makes 4 to 6 drinks

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