Photography By Forrest Mason
At Peregrine in Raleigh, North Carolina, Chef Saif Rahman’s globally inspired approach extends beyond the plate. The Dearly Departed brings that same sense of creativity to the glass, combining bourbon, chai spice, and Palo Santo smoke for a cocktail rich in flavor and character.
Dearly Departed
Co-Owner Patrick Shanahan
Ingredients
2 oz Buffalo Trace
0.5 oz Jaggery Chai Syrup (see below)
2 dashes Orange bitters
Orange Peel
Method
- On a cutting board, torch Paolo Santo wood chips for five seconds. Place desired rocks glass above to contain smoke. Let sit while building cocktail.
- In a mixing glass, combine 0.5 oz jaggery chai syrup with 2 oz bourbon of choice. Add 2 dashes of orange bitters.
- Add ice and stir gently for 15 seconds, or until chilled and properly diluted.
- Remove glass from Palo Santo smoke, place upright, and add a 2-inch ice cube or ice proportionate to rocks glass.
- Pour the cocktail into the rocks glass allowing any lingering smoke to dissipate. Express orange peel over glass to release oils. Place peel on rim of glass for garnish.
Photography By Forrest Mason
Jaggery Chai Syrup
1 cinnamon stick
3 green cardamom pods
1 star anise pod
8 black peppercorns
10 oz jaggery
6 black tea bags
1 quart water
- Lightly toast the cinnamon stick, cardamom pods, star anise, and peppercorns over medium heat in a dry pan until fragrant (about 1–2 minutes).
- Add 1 quart of water and the tea bags, then bring to a simmer.
- Reduce the liquid, concentrating the tea and spice flavors until the desired concentration and flavor are reached.
- Remove the tea bags after 7 minutes.
- Add the jaggery and stir until dissolved.
- Strain.
