Recipe courtesy of Ginn Choe
The Triple Palmer
- Level: Easy
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1290
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 342
- Dietary Fiber
- 12
- Sugar
- 323
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 14
- Total: 35 min (includes cooling time)
- Active: 15 min
Ingredients
2 ounces cold chai tea
1 1/2 ounces Cherry Syrup, recipe follows
3/4 ounce fresh lemon juice
3/4 ounce Honey Syrup, recipe follows
4 green cardamon pods, optional
3 maraschino cherries, optional
1 lemon twist, optional
1 lemon wedge, optional
Cherry Syrup:
1 pound black cherries, stemmed and pitted
1/4 cup sugar
Honey Syrup:
3/4 cup honey
Directions
- Combine the chai tea, Cherry Syrup, lemon juice and Honey Syrup in a shaker with ice and shake for 20 seconds. Strain into an ice-filled Collins glass with ice.
- For a garnish, alternate the cardamon pods and maraschino cherries on a cocktail pick, then wrap in a lemon twist. Or garnish with a lemon wedge
Cherry Syrup:
- Add the cherries to a blender and blend until completely smooth. Strain the puree through a fine-mesh sieve into a heatproof bowl and set aside.
- Heat the sugar and 1/4 cup water in a small pan over medium heat. Stir until the sugar is completely dissolved, then add the hot syrup to the cherry puree. Stir to combine. Let cool before using. Store in the refrigerator for up to a week.
Honey Syrup:
- Mix the honey with 1/4 cup water in a small saucepan. Heat over medium-low heat, stirring, until the honey is dissolved. Let cool. Store in the refrigerator for up to 1 week.