Malaysian Inspiration

March 12

Quarantine Day 5

Ingredients

2 oz coconut washed rye
3/4 oz Cameron Highlands masala chai syrup
Coconut water
Cinnamon stick for garnish

For the rye, toast 1/2 cup of shredded coconut in the oven until light brown. Put the coconut in bowl and add 2 cups of rye whiskey. After three hours, strain out the coconut through a coffee filter and discard. Store the infused rye in a cool dark place.

Masala Chai Syrup: Combine 1 cup sugar, 1 cup of water, 1 cup of sugar i a saucepan ad bring to a boil. Add 1 tbsp tea and 1 tsp masala chai powder and steep for 5 minutes. Strain into glass bottle and store in fridge for up to 3 weeks.

Shake all ingredients in shaker with ice and strain over fresh ice in highball glass, top up with coconut water. Garnish with cinnamon stick.