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