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.