Harvester Recipe

1. 1

   For the chai-infused vermouth: Add one tea bag of chai tea to vermouth, reseal and infuse for 4 hours. Remove tea bag.

2. 2

   For the whipped apple cider foam: Combine Versawhip and apple cider, and blend with hand blender (near the surface to aerate as much as possible). Place in covered container, and shake vigorously before using.

3. 3

   For the cocktail: fill mixing glass with ice. Add calvados, chai-infused vermouth, and bitters. Stir well until chilled and strain into cocktail glass. Spoon apple cider foam to cover top of cocktail.

* Per serving · 4 servings · Values may vary.

No additional tips available.