Winter Suppressor No. 246

METHOD:

For the Chai Vermouth:
Steep the chai teabags in the vermouth overnight. Discard the teabags and reserve.

To Assemble and Serve:
Combine the Chai Vermouth, red wine, orange juice, honey syrup, and bitters in a cocktail shaker with ice. Shake well and serve in a footed cocktail glass with an orange peel.