Yash Lakhan
May 06, 2025
Summer cocktails and chai may seem like they are meant for separate occasions but together, they open up space for experimentation that blends the two styles of beverages. Chai – deeply ingrained in everyday routines within the landscape of India, brings with it layered notes of spice, tannins and aromatics – enabling bartenders to explore the infusion into craft cocktail blends, cordials and base spirits – as anchor and accent. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
The tannic richness of masala chai smooths out bitterness of Italian liqueur, producing a balanced sip where every component maintains its integrity without overpowering the other.
Employing chilled green jasmine tea as the foundation, this highball does not contend with its spirit but rather softens its edge by doubling down on scent and complementary flavours.
Saffron and spice richness of kahwa – complete with the yolk-like roundedness of saffron balances the acidic structure of a whisky sour, so that every sip tastes nuanced.
The oxidative presence of Assamese cha is filtered through a ginger beer base, amplifying flavour through spice and astringency before being partially softened by citrus additions to allow the bitterness linger longer.
Instead of muddling, tea leaves are smoked and layered with jaggery syrup and dark rum to produce layers of spice-laced bitterness and providing controlled flavour release with each sip.
Without seeking balance, the cocktail amplifies sweet cardamom tea’s flavours by introducing it to dark, bitter espresso for a two-dimensional profile it provides the neutral base spirit.