Recipe by Oliver Leung, co-owner of Suite 115 Cocktail Bar in Toronto.

0.75 oz Basil Hayden bourbon

0.75 oz Calvados

0.5 oz sweet vermouth

0.25 oz Bénédictine

0.25 oz chai syrup (see recipe)

2 dashes peach bitters

Garnish: orange peel (oils and twist)

In a mixing glass add all ingredients (except garnish) with ice. Stir until chilled and diluted, then strain into a chilled Nick and Nora glass. Express the oils from a slice of orange peel over top of the drink and garnish with the orange twist. Serves 1.

Chai Syrup

2 cups water

2 purchased chai tea bags

2 cups brown sugar

Place water and tea bags in a small pot over medium-high heat. Bring water to a boil, then lower to a simmer for about 10 minutes. Remove teabags and stir in sugar until fully dissolved. Remove from heat and cool to room temperature. Transfer to a glass jar or bottle and keep chilled for up to 2 weeks. Makes about 2 cups.