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  • 1
  • Easy
  • Dairy free
  • 10 minutes


  • 50 ml vodka
  • 25 ml Grand Marnier
  • 5 ml lemon juice
  • 2 ml grenadine syrup
  • 5 ml chai tea syrup (see below)
  • For the chai tea syrup:
  • 800 g sugar
  • 500 ml boiling water
  • 3 Dilmah Masala Chai tea bags

Cooking Instructions

Combine all the ingredients in a cocktail shaker and serve in a tall glass with ice.

To make the chai tea syrup, blend the sugar and water until the sugar dissolves. Pour into a jar and add the chai tea bags. Allow to infuse for 5 minutes.

Any remaining syrup will keep in the refrigerator for 4 to 5 days.

Serve with orange slices star anise.

TASTE's take:

The addition of chai tea imbues this zesty, thirst-slaking drink, created by mixologist Kwanele Sydney Mkhize from the Oyster Box Hotel, with a spicy, festive edge.

Kwanele Sydney Mkhize Recipe by: Kwanele Sydney Mkhize
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