duke of suffolk

1 1/4 oz Ford's Gin
6 oz Hot Sweetened Black Tea Blend (*)

Build in a preheated 8 oz mug and float 3/4 oz whipped cream on top. Recipe for the sweetened tea aspect is from Thrillist; Daiquiris & Daisies uses a cold process black tea base for a syrup.
(*) 3 parts of a 50:50 mix of English Breakfast & Earl Grey Teas to 1 part simple syrup.After helping to host a Westward Whiskey-USBG Boston event in the Financial District, I made my way over to Daiquiris & Daisies. There, bartender and co-owner Daren Swisher pointed out the special "Let It Snow" menu with a few bonus offerings. The Duke of Suffolk caught my eye for I was reminded of it recently as I had just listened to a Cocktail College podcast where host Tim McKirdy was talking to Erick Castro. Towards the end of the show, the topic came upon hot drinks, and Erick mentioned that he really loved the Duke of Suffolk that was created by Giuseppe Gonzalez at Suffolk Arms. Erick described how, "It's essentially the same build more or less as Irish whiskey except Earl Grey instead of coffee. Then gin instead of Irish Whiskey, but everything else was essentially the same. It's just an absolutely lovely drink... and I wish it was more popular." Given the weather outside, I was excited about the idea of a warm beverage. Here, the cream layer seemed to stifle aromas from escaping, but that layer added a glorious richness to the sip that was punctuated by piny juniper notes. Next, the swallow was all about the orange-y bergamot and black tea flavors.