Brew a strong black tea (about 1 tea bag or 1 tsp loose leaf per 6 oz) in 6 oz of just-boiled water for 4 minutes, then remove the tea and keep the tea hot. If the tea is too strong for your taste, add up to 1 oz hot water to adjust.

In a heatproof mug or pre-warmed copper mug, add 3 tablespoons (approx. 1.5 oz) Lot 40 Canadian whisky. Pour 6 oz of the hot brewed tea over the whisky and stir gently to combine.

Allspice Dram & Sweetening

Add 1 tablespoon all-spice dram to the hot whisky-tea mixture and stir to incorporate. Taste for sweetness and add 1 tablespoon dark brown sugar syrup (or maple syrup) if desired, stirring until dissolved.

Citrus & Baking Spices

Take the orange and lemon peels and express their oils over the surface of the drink by holding each peel skin-side down and giving a firm twist above the mug. Drop the peels into the mug.

Add the whole cloves, whole allspice berries, and the cinnamon stick to the hot drink. Let the spices steep in the hot cocktail for 1–2 minutes to release aroma and flavor, stirring gently once.

Garnish & Finish

Grate a small pinch (about 1/8–1/4 tsp) fresh nutmeg over the top of the drink for aroma. Garnish with an orange wheel or a twist on the rim.

Serve immediately while hot. Optionally remove the whole spices before serving if you prefer, or leave them in for continued infusion as you sip.