Very Merry

Make a spice-infused take on the whiskey sour with this recipe from Bar 54 at the Hyatt Centric Times Square.


2 oz. chai-infused Bulleit Rye whiskey (see note)
¾ oz. lemon juice
¾ oz. simple syrup
¼ oz. egg white
Star anise


Shake rye, lemon juice, simple syrup and egg white with ice and strain into a couple glass. Garnish with star anise.

Note: To make chai-infused rye, steep 3 tablespoons loose chai in one bottle of Bulleit rye for 15 minutes, then strain.

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