To make chai-infused rum, soak a few tea bags in a bottle of rum for a week, then remove tea bags.
- Ahead of time, cut the top off a long, thin delicata squash and remove the seeds. Place in freezer until thoroughly frozen.
- 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.
- Add whole ice to the bottom of an old-fashioned glass. Remove squash from freezer, and situate the glass so the squash stays upright.
- Strain cocktail into squash. Garnish with cocktail umbrella, optional.
- Drinks, Cocktails
- 1 cocktail