1 oz Ceylon Tea, chilled (Oolong)
1 oz Famous Grouse Blended Scotch
1/2 oz Lemon Juice
1/2 oz Simple Syrup
Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with freshly grated nutmeg.
For Thanksgiving, we were lucky to not have to face all the traffic this year, and instead Andrea and I stayed home and cooked. In wondering what to do with the rest of the bottle of red wine we had opened, Andrea found an article about wine cocktails in 7x7SF that had recipes from Alex Day, a former bartender at Death & Co. who is now a consultant in Los Angeles. The one that called out to me was the Gran Paradiso that had a classic punch-like feel to it.