Inspired by the upcoming solar event! This classic Daiquiri made with Exotic Chai Spices in Belmont Farm’s rich dark rum are a perfect late summer sipper for watching the stars day or night.
1.5 oz Belmont Farms Chai Rum
.5 oz Honey Syurp
.5 oz Chai Tea
.5 oz Lemon Juice
Combine all ingredients into a mixing glass with ice and shake hard. Strain into a chilled cocktail coupe and garnish with a lemon wheel and star anise.
Matt Perkins of the Magnolias at the Mill
198 north 21st street
A spiced take on the exotic classic that lends it a new dimension.
1.5 oz Kopper Kettle Dark Chai Spice Rum
.5 oz Pierre Ferrand Dry Curaçao
.5 oz Orgeat*
1 oz lime juice
1.25 cup raw, blanched almond slivers
2.5 cups hot water
2.5 cups white sugar
.5 oz orange flower water
1 oz vodka (for preservative)
Add all ingredients to shaker, add ice, shake. Double strain over fresh ice in rocks glass. Garnish with a lime wheel.
Soak almonds in warm water for at least 1 hour to macerate. Drain water. Put wet almonds in a blender, and blend while slowing adding 2½ cups of boiling-temperature water until the mixture has a smooth, creamy consistency. Let this mixture sit in non-reactive container for 2 hours. Using a chinois and a nut bag or cheese cloth, strain mixture into a saucepan, pressing hard to extract every bit of liquid. Add 2.5 cups of white sugar to saucepan with the almond milk you’ve extracted. Cook gently over medium heat and stir until sugar is all dissolved, then promptly remove from heat and let cool. Add Orangeflower water and vodka, store in clean container, and keep refrigerated. Yield: about 1 qt
Alec Spidalieri of Junction
421 Monticello Rd Charlottesville VA 22902
Keeping with the Dolly theme here… Here’s a spiced tropical drink that will pair well with our Banana Pudding. 🙂
1.5 oz. Kopper Kettle Chai Spiced Rum
.5 oz. Banana Liqueur
.5 oz. lemon juice
2 dashes Angostura Bitters
Add all ingredients to shaker with ice, shake a few times to mix, pour into tall glass and garnish with a few slices of banana.
Beth Dixon of Comfort
200. W. Broad St. Richmond, VA 23220
The Force is strong in this cocktail.
One whole egg
20 dashes of cinnamon tincture or extract
7 dashes of Fee Brothers Black Walnut bitters
1 1/2 Belmont Farms Copper Kettle Chai Spiced Rum
1/2 2:1 demarara syrup
1 oz heavy cream
Shake all the ingredients 30-40 times in a shaker without ice. Then add half a scoop of ice and shake 40 times. Pour in a chilled Nick and Nora glass and top with a little powdered cinnamon.
Timothy Quinn of The Heritage Restaurant
1627 W Main St, Richmond, VA 23220