This recipe from Mainland Whisky was inspired by the Surrey Spice Trail—and made possible by an unexpected gift of cardamom pods. Note that using oat milk makes it creamy, but still approachable for those who can’t consume lactose.

• 1.5 oz Mainland Cinnamon Whisky

• 0.5 oz cardamom simple syrup (see note)

• 2 oz oat milk

• 2 drops bergamot bitters.

• Optional garnish: Cinnamon stick

Put all ingredients (except garnish) in a shaker with ice and shake. Strain into a low-ball (Old Fashioned) glasses over fresh ice. If you like, garnish with a cinnamon stick. Serves 1.

Note: To make the cardamon simple syrup, combine 1 cup water and ¼ cup cardamom pods in a small pot over medium-high heat and slowly bring to a boil. Add 1 cup sugar and stir to dissolve. Turn down heat and simmer for 15 minutes. Remove from heat, cool to room temperature, then strain. Syrup will keep, chilled, for up to two weeks.