I love the spices in Chai Masala, and I’ll find a way to include them in as many things as possible, cocktails included. Clove, star anise, cinnamon, pepper, and cardamom compliment pomegranate beautifully. This cocktail has a great balance of sweetness, acidity and spice. Great on its own at a cocktail party or as a pre-dinner drink.

Note: You likely won’t use all of the syrup in 2 cocktails. You can make the syrup in advance, in an even larger batch if desired, and keep for mixing a single cocktail or two every once in a while. It stores well in a glass jar in your fridge for up to 2 weeks. Also, feel free to omit a spice or two if you don’t have it or don’t like it. You will still get a great flavor from the blend you use.

What You Need:

For the syrup:

½ cup water

½ cup granulated sugar

1 cinnamon stick

3 whole star anise

5-6 whole cardamom pods

2-3 black peppercorns

½ teaspoon whole cloves

1 cup blackberries, fresh or frozen

For two cocktails:

4 fluid ounces (½ cup) gin (or vodka if preferred)

2 fluid ounces (¼ cup) pomegranate juice

2 fluid ounces (¼ cup) fresh lemon juice

1 fluid ounce (2 tablespoons) blackberry chai syrup

2 pieces of lemon peel

What You Do:

Make the syrup: In a small saucepan, combine the water, sugar and spices. Stir together over medium heat until sugar dissolves. Add the blackberries and heat until they burst, adding water if necessary. Turn off the heat and allow it to steep for 10-20 minutes. Strain, reserving the spices for garnish.
Make the fix: In a shaker, combine gin, pomegranate juice, lemon juice and about 2 tablespoons of the strained syrup with a few cubes of ice. Lock the lid and shake vigorously for 2-3 minutes or until the shaker is chilled with lots of condensation on the outside. The mixture should be frothy.
Taste and adjust if needed.
Fill 2 rocks glasses with ice. Pour the mixture over the ice. Garnish with a couple of the reserved whole spices and a twist of lemon.