Straddle the line between tea time and happy hour with this herbal cocktail from Freddie Sarkis of the Gwen hotel in Chicago. Inspired by local street art, Sarkis served this honey-laced tippler as a large-format libation at our recent Greens Chicago members-only reception. The drink relies on the interplay of smoky and sweet, balancing a housemade honey–Earl Grey syrup against a base of bourbon and brandy. Toss in a few ounces of grapefruit and lemon juice, a dash or two of bitters, and you’ll be swapping tea cups for tumblers before you know it. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
