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Mata Hari

Provided by: Mixologists Jason Kosmas, Dushan Zaric
Served at: Employees Only

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1 1/2 oz. Courvoisier
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
3/4 oz. chai-infused vermouth (see instructions)
1 oz. fresh pomegranate juice

3 dried rose bulbs


To infuse vermouth, steep 2 chai teabags in 1 liter of sweet vermouth; put on stovetop for about 5 mins. Don't let boil. Strain.

Pour all ingredients into a mixing glass. Add ice; shake vigorously. Strain into a chilled cocktail glass. Garnish with rose bulbs.

(Published 2005)

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