"I didn't invent this one," quips John McCarthy of Mary Queen of Scots. His version makes use of AnCnoc Highland 12-year single malt, with a squirt of honey syrup, a wedge's squeeze of lemon, and to garnish, cinnamon, star anise, allspice berries, and a coin of orange peel studded with whole cloves. On first sip the steam brings with it orange oils and warming spice, the sort of thing you could happily bury your nose in for awhile without bothering to take a sip. (You get around to that sip eventually, of course.)
Note: Honey syrup is honey cut with equal parts hot water, making it easier to work with and mix.
- 1 1/2 ounces AnCnoc 12 year Scotch
- 1/2 ounce honey syrup (see note)
- Lemon wedge
- 1 1/2 ounce hot water
- Cinnamon stick, star anise, allspice berries, cloves, to garnish
- 1-inch round of orange peel, to garnish
Combine Scotch, honey syrup, and the juice of one lemon wedge in a glass. Add hot water. Garnish with one cinnamon stick, star anise, allspice berries, and one coin of orange peel studded with cloves.