Fruit of Hades
Ingredients
Garnish
- Cocoa nibs, crushed
- Aleppo pepper flakes (or other mild crushed red pepper)
- Chai Tea Syrup (see below)
- Pomegranate seeds, optional
Cocktail
- 4 drops Copper & King’s old-fashioned bitters
- ½ ounce Chai Tea Syrup
- ½ ounce Averna amaro
- 2 ounces Bonesnapper rye whiskey
Chai Tea Syrup
- 2 cups demerara sugar
- 2 cups water
- 2-3 bags chai tea
Instructions
Cocktail
Combine equal parts crushed cocoa nibs and Aleppo pepper in a small dish. Dip the rim of a rocks glass into a small saucer filled with Chai Tea Syrup. Gently roll the wet edge of the glass in the cocoa-pepper mixture to garnish, then set aside. Place cocktail ingredients in a mixing glass, then fill with ice and shake. Strain the cocktail into the garnished glass and serve with pomegranate seeds to nibble between sips.Chai Tea Syrup
Place sugar and water in a small saucepan and bring to a boil. Remove from heat and add tea bags. Steep for about 5 minutes, then remove tea bags and allow to cool. Store in a jar in the refrigerator for up to 1 month.
