Hot Honey Moo-n

Created by Michele Reina at Skylon, London.

50ml Black Cow Vodka
25ml Drambuie
15ml Briottet creme de peche
5ml Rich syrup

Tea: Fresh mint, green cardamom, star anis, lemon peel. Blaze first four ingredients and throw. Serve in a tea cup, top up with tea. Garnish with lemon peel and cinnamon stick.

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The flavour is based on a hot toddy, using Black Cow and Drambuie in place of whisky. Sweetness comes from the peach, working with the winter spice and fresh herb, gently infused in the tea. A warming fire-side serve, perfect for winter.


Jemma Moran