Be sure to plan ahead for this drink, so that you have time to make the earl grey syrup. It's worth the trouble. In addition to this cocktail, you can also use it in a hot toddy, or try adding it to steamed milk for an unusual steamer.
This recipe was created by Kenaniah Bystrom, bar manager of Essex. —MollyandBrandon
American single-malt whiskey or Highland scotch
Earl Grey syrup
freshly squeezed lemon juice
Scrappy's cardamom bitters
lemon twist, for garnish
To make the earl grey syrup, measure 8 ounces of boiling water into a small saucepan. Add the tea bag, and steep for 10 minutes. Remove the tea bag, and add the honey to the saucepan. Place over medium heat, and stir until the honey dissolves. Remove the pan from the heat, and allow the syrup to cool. Chill thoroughly before using.
To make the cocktail, combine all ingredients in a cocktail shaker. Add ice, and shake well. Strain into a coupe glass. Garnish with a lemon twist.
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.