How to make a Chai Bourbon Mule

From p.148 of Emilie's book, 'Good & Proper Tea: From leaf to cup, how to choose, brew and cook with tea'.

Smoky, heady with spice and not too sweet, this is a drink that is so much more than the sum of its parts.

Makes 2 glasses

WHAT YOU'LL NEED 

• Ice
• 1 lime
• 2.5g or 1 heaped tsp Assam 
• 7.5cm (3 inch) cinnamon stick
• 2 cardamom pods, bashed to open slightly
• 90ml (3fl oz) bourbon or whisky
• 300ml (10fl oz) ginger ale

METHOD

1. Prepare two whisky glasses with plenty of ice and a slice of lime in each.
2. Measure the tea leaves, cinnamon stick and cardamom pods into a mug or heatproof jug and cover with 100ml of freshly boiled water.
3. Leave to steep for 5 minutes before straining the liquor and discarding the spices and tea.
4. Add the bourbon, lime juice and infused tea to a jug or cocktail shaker, and muddle or shake to combine. Add plenty of ice and shake vigorously.
5. Strain the drink into the two prepared glasses, top up with ginger ale and enjoy!