A mild Speyside Scotch is best for this surprisingly bright and warming tipple. Ornamented with Benedictine’s characteristic Twelvetide luxuriance and sharpened by the Alpine liqueur’s herbal freshness, Scotch here becomes at once playful and restorative, like an unexpected snow day spent among friends. Recipe:
2 oz clove-infused Scotch
1/2 oz Zirbenz (stone pine liqueur)
1/4 oz Benedictine
Barspoon Maraschino syrup
Dash Cardamom bitters
To infuse the Scotch, place one teaspoon cloves in a sealed container with your desired amount (no less than one cup) for three days, at room temperature.
[This article appears in Fare Forward Issue 8 (Dec. 2017), order here.]