This cocktail from Key Party is sweetly spicy and just sophisticated enough.

• 1.5 oz chai-spiced rye (see note)
• 0.5 oz apricot brandy
• 1 oz egg white
• 2 oz lemon juice
• Generous bar spoon of apricot preserve
• 0.5 oz simple syrup (see note)
• 2 dashes orange bitters (available at Gourmet Warehouse, Welks or Modern Bartender)

Add all ingredients into a shaker without ice and dry shake. Add ice and shake again. Double/ fine strain into a large coupe. Garnish with cinnamon bark and a brandied apricot. Serves 1.

Notes: To make the chai-spiced rye, purchase your favourite chai tea and put a bag or two directly into a bottle of Canadian rye. Let it steep for at least 24 hours.

To make simple syrup, bring 1 cup each sugar and water just to a boil, stirring frequently, until fully dissolved.

To make the brandied apricot garnish, drop dried apricots into brandy and let them soak at least overnight.