Oh, hello gorgeous. I didn’t see you there. Don’t mind me. I’m just hanging out here in these lonely woods, surrounded by candlelight, and smelling like a GD gingerbread man. Would you like a…taste?
♪ ♫ Bow chicka wow wowwww. ♪ ♫

We’re taking cocktail porn to a whole new level with this little number. The spiciness is off the charts, people!

Perhaps the incessant, bone chilling cold that has had a grip on New York City for the last three months is finally getting to me. Do I have a little case of cabin fever? Likely. Do I have a house full of booze to keep me company? Affirmative. Am I creating 70s Cocktailsploitation films in my kitchen to keep me entertained? Maaayhaps. I do have a sheepskin rug and a penchant for low lighting. It’s been a long ass winter, you guys! What’s a girl to do?

In any case, this little ménage á quatre below made some magic happen a few nights ago when thrown together…

Ok, the ingredient list was a little more than quatre. There was a touch of maple syrup and an entire egg to tame those flavor beasts – BACARDÍ Black, the richest, darkest and fullest bodied rum from the worlds biggest rum branch, Ancho Reyes, a kick-y ancho chile liqueur, a savory Aged Citrus Bitters from Five by Five Tonics Co., and an intense chai tea concentrate from Dona Chai. Boom! The rich, creaminess of one whole egg was a necessary component to this dark flavor bomb in order to round out the edges. And, in the end, it really did taste like a voluptuous cup full of boozy gingerbread.

Hellooooo, ladies….

I’d been wanting to play with all of these ingredients, but the Dona Chai tea concentrate had been on the top of my list for a while now. Hand crafted in Brooklyn in small batches, with an emphasis on sustainability, everything in this bottle screams cozy, winter, fireside yumminess – cinnamon, cardamom, vanilla, cloves, black peppercorns, ginger, and black tea. In fact, it was so perfect in this cocktail, I’m curious to see if I can experiment with some lighter, warm weather concoctions to go in a completely different direction. That is, once it finally thaws…in a million years.

Five by Five Bitters is also made in small batches by hand in Chico, California, using organic or wild crafted botanicals. I got my hands on a few bottles of these recently and found the very versatile Aged Citrus Bitters a lovely addition to this cocktail.

You may have noticed that BACARDÍ bottle may look a little different from what you’re used to…

That’s because BACARDÍ has recently launched their first packaging update in more than a decade. These beautiful Art Deco inspired bottles are taller, slimmer, and more bartender friendly. The design also reflects their Cuban heritage, with a look to the past. Personally, I love the new retro bat logo!

(For more info, or concerns about using eggs in cocktails, the necessary ‘dry shake’ & what a flip cocktail technically IS, read my previous post, Using Eggs in Cocktails.)

The Foxy Chai Flip
2 oz Bacardi Black rum
1 oz Ancho Reyes Chile Liqueur
3/4 oz maple syrup
1/4 oz Dona Chai Tea Concentrate
2-3 Dashes Five by Five Tonics Bitters
Whole Egg

Dry-shake all ingredients for 15 to 20 seconds. Add ice and shake for another 15-20 seconds. Strain slowly into a large, well-chilled coupe glass. Dash bitters on top.

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