Rodney Dangerfield
Spicy Ginger Chai with Rum or Vodka
An iced ginger chai with real bite, from our friends at Cooper Bev. Third Street Dragon Tongue Ginger Chai Concentrate, milk, rum or vodka, and Margaheata® Swicy Syrup for fresh-pepper sweet heat. Prefer it 0% ABV? There's a full mocktail version of this recipe.
Prefer it alcohol-free?
Make the 0% ABV version: Rodney Dangerfield (Mocktail).
Ingredients
- 2 oz Third Street Dragon Tongue Ginger Chai Concentrate
- 2 oz milk
- 1/2 oz Margaheata® Swicy Syrup (two 1/4 oz pours)
- 1 1/2 oz rum or vodka
- Ice
Instructions
- 1Fill a glass with ice.
- 2Add the chai concentrate, milk, Margaheata® Swicy Syrup, and rum or vodka.
- 3Stir to combine and serve.
Pro Tip
This one takes a double pour on purpose. Chai and milk are sweet, and sugar softens heat, so the recipe calls for two 1/4 oz pours to let the fresh pepper come through. Say "Swi-cy" twice. For a milder drink, start with one. The recommended Margaheata® serving is 1/4 oz; naturally sweeter drinks like this one take more.
Every delicious spicy version needs Margaheata.
Keep the tequila, vodka, or rum you already like; Margaheata brings the sweet heat from hand-selected fresh serranos, habaneros, and jalapeños. You set the heat one 1-second squeeze at a time, and since it's 0% ABV the same bottle works in the cocktail and the mocktail. The only thing it replaces is that sad half-jalapeño in the back of your fridge.
Order a BottlePouring for a bar or restaurant? Let your bar team try it out.
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