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Recipe courtesy Brett Elms, assistant beverage director, Anfora, New York City

At Anfora, smoky Islay Scotch is treated to the earthy tones of Genièvre (juniper) syrup, made with crushed juniper berries and mugicha, a Japanese roasted barley tea. At home, Earl Grey tea provides a similar effect.


2 ounces Islay Scotch whisky
1 ounce Genièvre syrup (recipe below)
¾ ounce cranberry juice
4 ounces hot water
Rosemary sprig, for garnish
Lemon zest, for garnish


In a heat-safe mug, combine Scotch, syrup and cranberry juice, and stir to incorporate. Top with the hot water, and garnish with rosemary sprig and lemon zest.

Genièvre Syrup:

½ cup hot water
½ cup honey
2 Earl Grey tea bags

Mix together hot water and honey. Add tea bags and allow to steep for 5 minutes before removing them.

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