Ingredients:

• 1 ½ oz. chai-infused Belle Isle Cold Brew Coffee**

• 1 whole egg

• ¼ oz. simple syrup

• ½ oz. Ramazzotti

• ground cinnamon garnish

Preparation:

Add first four ingredients to a shaker and dry shake vigorously to emulsify. Fill with ice and shake again for at least 15 seconds. Strain into a chilled coupe and garnish with cinnamon.

**Place four tablespoons loose chai tea into a muslin bag. Infuse tea in 750 ml. (one bottle) of Belle Cold Brew Coffee moonshine for at least three hours. Remove the bag and squeeze to extract any excess flavor.

Recipe courtesy of Hi Kori in Philadelphia.

Photos by Joey Wharton.