Recipe courtesy of Aarti Sequeira
40 min
10 min
10 min
20 min
12 strong servings!


  • Kumquats, optional
  • 6 cups Double-Strength Chai, recipe follows
  • 32 ounces rye whiskey
  • 24 ounces lemon-lime soda, such as 7UP
Double-Strength Chai:
  • 1 tablespoon cloves
  • 1 teaspoon black peppercorns
  • 32 green cardamom pods
  • Eight 2-inch pieces Indian-style cinnamon bark
  • 4 star anise pods
  • One 2-inch piece fresh ginger, sliced thinly
  • 5 tablespoons loose leaf black tea
  • 1 1/2 cups dark brown sugar


If you like, make pretty ice cubes by putting a slice of kumquat in each square of a few ice cube trays. Fill with water and freeze. 

Stir together the chilled Double-Strength Chai, rye whiskey and lemon-lime soda. Serve, tumbling in your pretty ice cubes, if using.

Double-Strength Chai:

Combine 8 cups water, the cloves, peppercorns, cardamom pods, cinnamon, star anise and ginger in a large saucepan or pot. Bring to a boil. Reduce heat to a low simmer, cover and let it go for 10 to 15 minutes. 

Bring the pot back up to a boil and add the black tea. Stir, turn off the heat and allow the tea to steep for 3 minutes. Dissolve the brown sugar in the hot tea mixture. Strain, and chill the chai in the fridge.

Cook's Note

I use the Indian style of cinnamon, not the rolled kind, because it has a gentler flavor.

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