You’ll think completely differently about chai after tasting it in this cognac-based cocktail.
Add all the ingredients to a mixing glass and fill with large, cold ice cubes. Shake vigorously and strain into a chilled cocktail glass. Garnish with 3 dried organic rose buds.
Add the cardamom, cloves, cinnamon, and ginger to a small saucepan and cook over medium heat for 2 minutes. Add the tea and 2 cups of the vermouth. Bring to a low boil and cook for 2 minutes. Remove from the heat and allow to cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle, and store at room temperature.