YIPPEE CHAI YAY COCKTAIL

by Frederique Dangremond

1/2 ounce Chai Garden Bar Simple Syrup

2 ounces dark rum

2–3 drops angostura, orange or cardamom bitters

1 orange peel

Combine the syrup, rum and bitters in a shaker or large glass. Add ice to the glass and stir, then strain the mixture into a glass over a large ice cube. Add the orange peel for garnish.