Chef Meherwan Irani’s expertise with Indian spices extends past the masala-tinged fish and cumin-and-chile-seasoned lamb burgers he serves at his restaurants around Asheville, Atlanta, and now Charlotte, where the four-time James Beard Award nominee is opening a third iteration of Botiwalla at the new Optimist Hall. This wintertime treat mingles his Spicewalla chai tea blend with rum and North Carolina amaro.
Drinks
Hot Spiked Chai
A warming, spicy, boozy sipper from the Botiwalla team
photo: Molly Milroy| Chai Pani Restaurant Group
Ingredients
Yield: 1 cocktail
4 oz. equal parts brewed masala chai tea (such as Spicewalla Chai Masala) and hot milk
1½ oz. Amrut Old Port rum
1 barspoon Eda Rhyne Appalachian Fernet
½ oz. honey
Preparation
Brew black chai tea to listed specifications and add hot milk. Preheat a mug with hot water. Discard water and pour in milky chai tea. Stir in remaining ingredients. Top with grated nutmeg.
Related Stories:
Recipe
Himalaya Fried Chicken
Sample the universal appeal of a Houston chef’s Indian meets Pakistani meets Tex-Mex cooking
Recipe
The “Private Plane” Cocktail
Shake up a bourbon classic
What's in Season
Curried Sweet Potato Soup
As the temperatures drop, cozy up with this recipe starring the bright orange root veggie
Trending Stories:
Books
The Lasting Power of Larry McMurtry’s Not-So-Secret Texas Truths
In a new book, writers pay homage to his words. Read an exclusive excerpt here
Food & Drink
Six Grilling Tips from Rodney Scott and Bryan Furman
The Southern pitmasters share a few rules of thumb
Arts & Culture
Meet Blackmon Huckabee Jr., Clemson’s Viral TikTok Crooner
A Tiger wide receiver scores big on SportsCenter—with his singing voice