1-ounce brandy (recommended: Courvoisier VS)
1-ounce chai-infused sweet vermouth*
1-ounce fresh pomegranate juice
1/2-ounce fresh lemon juice
1/2-ounce simple syrup
3 dried edible rosebuds, for garnish
*To make chai-infused sweet vermouth, steep 2 chai tea bags in 1 liter of sweet vermouth for 48 hours then strain.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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