Recipe courtesy Brett Elms, assistant beverage director, Anfora, New York City
At Anfora, smoky Islay Scotch is treated to the earthy tones of Genièvre (juniper) syrup, made with crushed juniper berries and mugicha, a Japanese roasted barley tea. At home, Earl Grey tea provides a similar effect.
- 2 ounces Islay Scotch whisky
- 1 ounce Genièvre syrup (recipe below)
- ¾ ounce cranberry juice
- 4 ounces hot water
- Rosemary sprig, for garnish
- Lemon zest, for garnish
In a heat-safe mug, combine Scotch, syrup and cranberry juice, and stir to incorporate. Top with the hot water, and garnish with rosemary sprig and lemon zest.
½ cup hot water
½ cup honey
2 Earl Grey tea bags
Mix together hot water and honey. Add tea bags and allow to steep for 5 minutes before removing them.