- 1 1/2 Ounce Earl grey tea infused Van Gogh Wild Appel vodka
- 1 Teaspoon Orange marmalade
- 3/4 Ounces Fresh grapefruit juice
- 3/4 Ounces Giffard vanilla liqueur
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