BOTTOM VESSEL 50 ml Koch Tepextate mescal (or any good unaged mescal) 15 ml Appleton Rare Blend 12-year rum (or any other good aged rum, preferably from Jamaica) 15 ml ginger syrup* 2 dashes Fee Brothers barrel-aged bitters (or any other barrel-aged bitters) 25 ml water
UPPER VESSEL 2 Tbsp dry chai tea 2 Tbsp chopped fresh ginger 1 whole lemon peel 3 marigold flowers
OPTIONAL TOPPING ¾ cup cream ¾ cup evaporated milk ½ cup condensed milk 2 Tbsp dark rum pinch salt lemon peel
GINGER SYRUP 1 cup water 1 cup white sugar 5 cm piece peeled ginger
1 / To make the ginger syrup, combine one part water with one part sugar over medium heat and stir until the sugar dissolves. Let cool. Peel and chop the ginger, and blend it with the simple syrup in a blender. Strain out the ginger pieces and keep the liquid in the refrigerator. 2 / Combine the mescal, rum, syrup, bitters and water in the bottom vessel of a coffee siphon. 3 / Add the dry chai tea, ginger, lemon peel and flowers to the upper vessel of the siphon. 4 / Light the fire and let boil for 2 ½ minutes. Remove heat to bring the liquid back down. Pour into a mug and garnish with lemon peel. 5 / While the drink cools, combine the cream, evaporated milk, condensed milk, rum, and salt. Shake hard for 7 seconds, then heat in the microwave for 25 seconds. Serve 60 to 75 ml on the side, like you would cream for tea.