1 1⁄4 oz Islay Scotch (see note)
1 oz Tea (Oolong, brewed strong, chilled)
1 oz Bergamot liqueur, Italicus
1⁄2 oz Honey syrup (2:1)
1⁄4 oz Santa Maria al Monte
1 twst Orange peel (as garnish)

Short stir, strain, express peel and discard.


So I'm using Ardbeg's Uigeadail here, which is 108 proof and has some sherry component. I think it's important that there's peat and some sweetness and higher proof - it's got to give punch to the drink. Good substitutes might be Lagavulin Distiller's Edition, or a barspoon of PX sherry in a fat ounce of Laphroaig Cask Strength.


So it's definitely fall where I live, and the animals know it. Trees are starting to turn, deer are wandering on the hillside, and a boy's thoughts turn to cooler weather drinks. I imagine this to be something you might drink out of a flask while out hunting. It certainly brings to mind damp cold mornings and forced stillness and quiet while the animal world wakes up.

Cocktail summary
Created by
Zachary Pearson
Is the
author's original creation
4 stars
Not yet rated
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • arsenic and mexican lace — Mezcal, Crème de Violette, Dry vermouth, Absinthe, Lime juice
  • Mount Vesuvius — Mezcal, Bergamot liqueur, Amaro, Maraschino Liqueur, Chocolate bitters, Orange peel
  • Bull Kelp — Islay Scotch, Crème de Violette, Averna