The Mata Hari

The Mata Hari
4 from 1 ratings
You’ll think completely differently about chai after tasting it in this cognac-based cocktail. This recipe was originally published at Mata Hari. For more recipes like this, subscribe to for the best of all things cocktails and spirits. 
  • 1 1/4 ounce louis royer force 53° vsop cognac
  • 1 ounce eo chai-infused sweet vermouth
  • 3/4 ounce lemon juice
  • 1/2 ounce simple syrup
  • 3/4 ounce pomegranate juice
  • 4 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 1 1/2-inch piece of ginger, coarsely chopped
  • 1 tablespoon chai or black tea
  • 1 liter cinzano rosso vermouth, divided
  1. 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.
  2. 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.