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Adapted from “The Essential Cocktail,” by Dale DeGroff (Potter). Serves 1.
Ingredients
1/2 ounce dark rum
1/2 ounce rye or bourbon whiskey
1/2 ounce fresh-squeezed lemon juice
1 ounce honey syrup (recipe below)
3-4 ounces hot tea or hot water
Lemon peel for garnish
Directions
In a large goblet, mix together the rum, whiskey, lemon juice and honey syrup. Add the hot liquid and stir. Garnish with lemon peel.
Honey syrup
Ingredients
1 part water
1 part honey
Directions
In a saucepan, warm the water. Turn off the flame. Add the honey and stir until completely combined. You can store this in the refrigerator, covered, for up to 1 week.
