This drink is proof that you can give your hot toddy an avant-garde turn without too much extra work. Here, a combination of bergamot-accented Earl Grey and smoky scotch commingles with the X-factor addition of allspice dram, which offers a bear-hug of warm spice notes in one small dose.
Reprinted with permission from Winter Drinks by the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, a division of Penguin Random House.
4 ounces hot Earl Grey tea
1 1/2 ounces peated blended Scotch
1/2 ounce honey syrup (see Editor's note)
1/4 ounce St. Elizabeth Allspice Dram
1/4 ounce lemon juice
Garnish: scorched star anise pod
Combine the tea, scotch, honey syrup, allspice dram, and lemon juice in a clear tempered mug and stir gently to combine.
Garnish with a scorched star anise pod.
1 cup honey
1 cup hot water
Combine the honey and hot water in a heat-safe jar and stir to combine, about 1 minute. Store in the fridge for up to 1 month.
To scorch the star anise, gently char a star anise pod with a kitchen torch, match, or open flame.