- 2oz Straight Rye Whiskey
- .5oz Ginger-Chai Syrup*
- 2 dashes Orange Bitters
Stir all ingredients in mixing glass with ice. Strain into glass over ice and garnish with orange peel rose and venison jerky.
*Ginger-Chai Syrup: Bring 16oz water to a boil. Add 2-3 chai tea bags and let steep 5 minutes. Remove the tea bags and reduce the tea by half. Add ¼ cup fresh ginger slices and 1 cup sugar to the tea. Bring to boil until sugar is dissolved. Let cool and strain off the ginger. Store refrigerated for up to 1 month.