SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT Sign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVE Liquid Kitchen on Facebook: http://bit.ly/LiquidKitchenFacebook Small Screen on Facebook: http://on.fb.me/15F6PwT Small Screen on Twitter: http://bit.ly/16Drsuj Small Screen on Pinterest: http://bit.ly/18lxkp9 Watch this episode on Small Screen: http://bit.ly/ChaiOneOn This spicy twist on the classic Whiskey Sour Cocktail uses chai tea infused Bourbon as it's foundation; egg white, PAMA Pomegranate Liqueur, honey syrup and fresh lime juice add texture and a deliciously balanced flavor. Recipe: 1 1/2 oz Chai-Infused Whiskey (recipe follows) 3/4 oz PAMA Pomegranate Liqueur: http://bit.ly/18fyh4D 1/2 oz fresh lemon juice 1/2 oz Honey Syrup* 3/4 oz pasteurized white or organic egg white Instructions: Measure the Chai infused whiskey, PAMA, lemon juice, honey syrup and egg white into a cocktail shaker. Cap and dry shake (without ice to fluff up the egg whites) for about 20 seconds. Add ice to shaker, cap and shake again vigorously. Strain into a rocks glass. Garnish with a spritz of oil from a lemon peel disk (discard lemon peel) and grating of fresh cinnamon. Chai-Infused Whiskey Recipe: 1 chai tea bag 1 1/2 cups whiskey Instructions: Combine tea bags and whiskey in a jar with a lid. Shake and then let infuse for 3-4 hours, then remove tea bags and discard.
