1.5 oz Still Austin The Musician Straight Bourbon Whiskey
1 oz dry vermouth
.75 oz lemon juice
.75 oz chai tea syrup (see Step 1)
Lemon rind garnish
CHAI TEA SYRUP (Make ahead of time so it has time to cool before adding it to the cocktail): Bring water to a boil, then add 1 chai tea bag for each cup of water. Allow tea to steep for about 5 minutes, then remove bags. Heat water to boiling again, then add an equal amount of sugar and stir until the sugar completely dissolves. Keep syrup in the refrigerator for up to a week.
Combine whiskey, vermouth, lemon juice, syrup, and bitters in a Barfly® shaker with ice and shake until well chilled. Strain over fresh ice, then grate fresh nutmeg over the top and garnish with a lemon peel.