Make a spice-infused take on the whiskey sour with this recipe from Bar 54 at the Hyatt Centric Times Square.
2 oz. chai-infused Bulleit Rye whiskey (see note)
¾ oz. lemon juice
¾ oz. simple syrup
¼ oz. egg white
Shake rye, lemon juice, simple syrup and egg white with ice and strain into a couple glass. Garnish with star anise.
Note: To make chai-infused rye, steep 3 tablespoons loose chai in one bottle of Bulleit rye for 15 minutes, then strain.