Honey

Sherlock Holmes & Watson Cocktail

by:
January  8, 2014
4.5
4 Ratings
Sherlock Holmes & Watson Cocktail
Photo by Molly Wizenberg
  • Serves 1
Author Notes

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

What You'll Need
Ingredients
  • Earl Grey syrup
  • Boiling water
  • 1 Earl Grey tea bag
  • 16 ounces honey
  • The cocktail
  • 2 ounces American single-malt whiskey or Highland scotch
  • 1/2 ounce Earl Grey syrup
  • 1/2 ounce freshly squeezed lemon juice
  • 2 dashes Scrappy's cardamom bitters
  • 1 lemon twist, for garnish
Directions
  1. 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.
  2. 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.
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  • Katie Z.
    Katie Z.
  • CecilyTechuan
    CecilyTechuan
  • MollyandBrandon
    MollyandBrandon
  • Alicia
    Alicia
MollyandBrandon
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.

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6 Reviews

Alicia
Alicia February 5, 2014
Won't brewing the Earl Grey that long make it bitter?
 
Katie Z.
Katie Z. January 26, 2014
Just made the syrup, and there was a little bit that wouldn't fit in my bottle, so I made a steamer as suggested in the headnote. Oh my- so tasty! I used a local wildflower honey, so the Earl Grey flavor was not as prominent as I expected, but I can't wait to make the actual cocktail!
 
CecilyTechuan
CecilyTechuan January 20, 2014
Wait, you are measuring the water and honey by weight? Might want to put a note in the recipe...I assumed since they were both liquid that you were giving the measurements by volume.
 
Bob
Bob January 11, 2014
16 ounces of honey seems like a lot!?
 
MollyandBrandon
MollyandBrandon January 11, 2014
Hi, Bob - 16 oz honey to 8 oz water (both by weight) is correct. It's basically a rich simple syrup (2:1 sugar to water), but made with honey.
 
Bob
Bob January 13, 2014
Thanks - looking forward to trying this!