Chickory Dickory Dock
“You first get the top notes of the whiskey’s oak finish and a sweet anise quality from the chicory root, then the aromatic flavors of the chai spices, all cushioned in this pillow of sweetness from the condensed milk.” — Scott Jenkins, beverage director, Hide Bar, Dallas
2 ounces cold-brew coffee concentrate
1-1/2 ounces chicory-and-cinnamon-infused Irish whiskey*
1 ounce chai tea
1/2 ounce condensed milk
2 dashes walnut bitters freshly grated nutmeg
Quickly shake all ingredients except nutmeg with ice, then strain into a Collins glass filled with crushed ice. Garnish with nutmeg.
*To infuse whiskey, add 1-1/2 ounces of dried chicory root and 4 cinnamon sticks (broken in half) to one 750 mL bottle of Irish whiskey for 45 minutes.