Jason Kosmas and Dushan Zaric
of Employees Only
1 1/2 oz. Courvoisier
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
3/4 oz. chai-infused vermouth
1 oz. fresh pomegranate juice
3 dried rose bulbs (for garnish)
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.
Photograph by Daniel Maurer (Mata Hari on right)