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.
Hot Spiked Chai
A warming, spicy, boozy sipper from the Botiwalla team
Photo: Molly Milroy| Chai Pani Restaurant Group
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
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.