The Mai Chai Cocktail

By Allie Merriam

The Mai Chai Cocktail

Yield1 cocktail

From Bryan Schneider, Park Avenue Autumn

INGREDIENTS

    • 1 delicata squash
    • 2 ounces chai-infused rum
    • 3/4 ounce lime juice, freshly squeezed
    • 1/2 ounce pepita or orgeat syrup
    • 1/4 ounce pumpkin liqueur
    • Crushed ice and whole ice
    • Cocktail umbrella, optional

    INSTRUCTIONS

    1. Ahead of time, cut the top off a long, thin delicata squash and remove the seeds. Place in freezer until thoroughly frozen.

    2. In a large cocktail shaker, combine chai-infused rum, lime juice, pepita or orgeat syrup, pumpkin liqueur, and crushed ice. Shake vigorously for 30 seconds.

    3. Add whole ice to the bottom of an old-fashioned glass. Remove squash from freezer, and situate the glass so the squash stays upright.

    4. Strain cocktail into squash. Garnish with cocktail umbrella, optional.

    Notes

    To make chai-infused rum, soak a few tea bags in a bottle of rum for a week, then remove tea bags.