A Whiskey Sour variation with warming spice flavors from Washington DC’s Five to One The spice notes in the rye integrate very well with the cinnamon, cardamom, and clove notes from the Chai tea syrup while the bit of balsamic vinegar adds nuanced sweetness while also combining with the lemon to give a more nuanced acidity 1.5 oz Rye Whiskey (100+ proof is best) .75 oz Chai Tea Syrup (equal volumes brewed Chai tea and granulated sugar) .75 oz Fresh Lemon Juice 1 tsp Balsamic Vinegar Pinch of salt Shake with ice and strain into a chilled coupe. Garnish with a lemon twist