• 1/2 cup honey
  • 1/4 cup boiling water
  • 4 ounces brewed chamomile tea
  • 1 1/2 ounces Ardbeg 10-Year-Old Single Malt Scotch Whisky, or another intensely smoky Scotch whisky
  • 1/2 ounce St-Germain
  • 1 lemon wedge studded with three cloves

Le Père-Bis

Jim Meehan


Jim Meehan, head bartender at the JBF Award–winning PDT, uses St-Germain to add delicate, floral undertones to this wintertime sipper. 

Yield: 1 cocktail


Stir together the honey and water to make a syrup. Let cool. Measure out a half ounce of syrup and combine with the tea, whisky, and St-Germain in a heat-proof mug. Stir. Garnish the hot toddy with the clove-studded lemon wedge. Refrigerate remaining syrup for another use.