The recipe for the Tea S. Elliot, a warm seasonal cocktail from Bookmarks rooftop lounge in NYC
Shake ingredients very well with ice and strain into champagne flute. Top w/ chai team foam (directions below)
Chai Tea Foam: Make 2 cups of hot tea w/ 4 chai tea bags inside. Steep for 5 mins, then remove bags and dissolve 1 cup sugar inside. Chill. Add this chai tea syrup, w/ approx. 5 egg whites, to a iSi. Shake well and chill down before charging.
Garnish: freshly grated pink peppercorn (or other multi-colored) and grapefruit peel