This cocktail from The Watson is warming and fragrant with smoke, honey, walnuts and buttery shortbread. Note that the whisky will take two days to infuse before you can make the cocktail.

Ingredients:

2 oz Shortbread-Infused Whisky (see recipe below)

1 bar spoon (0.15 oz) honey

1 bar spoon (0.15 oz) water

3 dashes of Black Walnut Bitters

Optional: Lagavulin mist

Garmish: Honey Tuile (see recipe below)

Method:

Add all ingredients into a mixing glass, then add ice and stir. Pour into a rocks glass over ice. If you like, spritz some additional Lagavulin on top for extra aromatics. Garnish with a honey tuile. Serves 1.

Shortbread-Infused Whisky

3/4 bottle (565 mL) Johnny Walker Black Label

1/4 bottle (190 mL) Lagavulin 8 Year Old Islay Single Malt Whisky

6 Walker’s shortbread cookies, crushed

In a litre-sized glass jar, pitcher or other non-reactive container, combine all the ingredients. Stir well, seal, then let sit for 24 hours in a closed container at room temperature.

The next day, stir well again and transfer to the freezer for another 24 hours—this will allow the shortbread to freeze and will make straining easier.

The next day, strain the liquid through a coffee filter and your base liquor will be ready. It will keep, refrigerated, for up to two weeks. Serves 12

Honey Tuile

1 cup (250 g) water

1/3 cup (40g) flour

½ cup (120 g) vegetable oil

1 pinch salt

1 ½ tsp (10 g) honey water (half honey and half warm water)

3 drops yellow food colouring

Add all ingredients into a squeezy bottle or other similar container and shake well.

Heat a non-stick fry pan over high heat. Squeeze about a tablespoon or two of the mixture into the pan. Once it starts boiling, reduce heat to medium and continue cooking until tuile is lacy and crisp. Repeat as needed. Makes 8 to 12 tuiles.