PAPER FORTUNES
.75 oz Rye Whiskey .75 oz Blanco Tequila .25 oz Port Wine 1 oz Oat Chai Orgeat .5 oz Lemon Juice
INSTRUCTIONS
JUN G LE BIRD
Shake and serve on the rocks with a lemon wheel and mint sprig.
Alex Nichol | Momotaro
“Paper Fortunes is one of Momotaro’s newest cocktails. It’s essentially a riff on a Mai Tai. It hits all of those notes you want in a tiki-style cocktail while also adding savory notes through the chai. You can always substitute Orgeat for the Oat Chai Orgeat, but I wanted to make a nut-free version.”
David Branch | The Violet Hour
1.5 oz Dark Rum .75 oz Campari 1.5 oz Pineapple Juice .5 oz Lime Juice .5 oz Demerara Syrup .25 oz Blackstrap Rum Float
BONUS: HOW TO MAKE OAT CHAI ORGEAT
Soak 1 cup of steel cut oats overnight in 4 cups of water. Discard water, add 4 cups of fresh water to oats. Blend until smooth. Strain mixture, discard oats. Measure oat milk and add equal parts demerara or turbinado sugar. Blend and strain again. Measure 50 g Chai tea, toast chai until fragrant. Add 2 cups water and 2 cups sugar to pot. Bring to a rolling boil and allow to go for 5-7 minutes so that the syrup reduces a bit. Strain. Combine oat milk with chai syrup. Keep for 3 weeks.
INSTRUCTIONS Shake all ingredients except Blackstrap Rum in a shaker. Strain the cocktail into a rocks glass with fresh ice. Lightly pour the Blackstrap Rum on top and garnish with a pineapple piece.
NE G RONI SBA G LIATO
Alex Nichol | Momotaro
1 oz London Dry Gin 1 oz Sweet Vermouth 1 oz Campari Topped with Prosecco
INSTRUCTIONS
Stir to combine, pour over ice, and garnish with an orange slice.
7 // ASPIRE
6 // ASPIRE
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