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