An aromatic, full-flavored Sour/Punch riff from Anna Moss of Portland’s La Moule that brings plenty of flavor The fruit notes in the Cognac work well with the citrus, the bergamot and tannic notes in the Earl Grey tea, and the rich honey while the scotch adds whispers of smoke and cereal grain 1 oz Cognac (Recommend a fruit-forward bottle like Bouju Fines Saveurs; for additional oomph, can supplement cognac with a bit of overproof brandy at 3:1 ratio) .5 oz Scotch (region is up to preferences of drinker; I like a split of smoky Islay and the mellower honey/cereal notes of a Lowland malt like Auchentoshan, but feel free to use full .5 oz of any single malt you’d like) 1 oz Earl Grey Syrup (Can be scaled up/down from this base recipe: Steep two Earl Grey tea bags in 1 Cup boiling water for 6 minutes; remove tea bags (or loose leaves) and add 1 cup honey and 1/2 tsp kosher salt, stir until fully dissolved) .75 oz Fresh Lemon Juice Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with a lemon wheel