Classic tea with honey is given a festive twist by Josh Pearson, head bartender at Chicago’s Sepia restaurant. Here, he spikes rooibos, an herbal “red tea,” with whiskey and spiced honey.

• 1ounce Irish Whiskey (Pearson suggests Bushmills Black Bush)
• ½ ounce Grand Marnier
• ¾ ounce Spiced Honey**
• 4oz Freshly Brewed Rooibos Tea

Stir together all ingredients in snifter. Garnish with orange wheel and cinnamon stick.

**To make spiced honey combine:

• 1 cup clover honey
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ancho chile powder
• ¼ teaspoon ground nutmeg
• seeds of one small vanilla pod

Stores covered in fridge for up to 1 month.

Recipe courtesy of Kara Newman, author of Spice and Ice: 60 Tongue-Tingling Cocktails