1 Silkroad Chai infuser
2½ oz light rum 
3 cups apple cider
2tbs maple syrup 

-  Place infuser in glass.
-  Pour light rum over infuser and steep to desired strength, 3-5 minutes.
-  Heat apple cider with maple syrup.
-  Spike with infused rum to desired strength.
-  Garnish with optional cinnamon stick and fresh apple slice.

Mixologist: TEA FORTÉ

1 Silkroad Chai infuser
2½ oz light rum 
3 cups eggnog

-  Place infuser in glass.
-  Pour light rum over infuser and steep to desired strength, 3-5 minutes.
-  Pour 4oz of eggnog into glasses.
-  Drizzle infused rum into each according to desired taste.
-  Garnish with optional wafer stick if desired. 

Mixologist: TEA FORTÉ

1 Silkroad Chai infuser
1 ½ oz vodka
1 oz simple syrup
2 oz light cream

-  Place infuser in glass.
-  Pour vodka over infuser and steep to desired strength.
-  Add simple syrup, light cream and ice.

Mixologist: TEA FORTÉ

1 Silkroad Chai infuser
1 ½ oz vodka
½ oz club soda
2 ½ oz peach nectar

-  Place infuser in glass.
-  Pour vodka over infuser and steep to desired strength.
-  Combine infused vodka and peach nectar into a shaker with ice, shake vigorously.
-  Strain into martini glass and top with club soda.
-  Garnish with infuser if desired.

Mixologist: TEA FORTÉ

1 Silkroad Chai infuser
2 oz bourbon
½ oz sweet vermouth
dash of angostura bitters

-  Place infuser in glass.
-  Pour bourbon over infuser and steep to desired strength.
-  Combine vermouth and bitters in a shaker with ice, shake vigorously.
-  Strain into martini glass. Garnish with infuser if desired.

Mixologist: PHIL WARD, DEATH & COMPANY, NYC