The Duke Recipe

Make syrup

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer.

Remove from heat, add 2 Earl Grey tea bags, cover, and steep for 6–8 minutes for pronounced bergamot aroma (longer for stronger flavor).

Discard tea bags, let syrup cool to room temperature, then transfer to a sealed container and refrigerate. Use within 2 weeks.

If using a homemade tincture: combine 2 tbsp vanilla extract (or scraped 1/2 vanilla bean in 2 tbsp neutral spirit) with 2 tbsp neutral spirit. For convenience you can use high-quality vanilla extract; the small quantity needed gives a subtle vanilla lift.

Chill a rocks glass or Nick & Nora glass by filling with ice and setting aside while you prepare the drink.

In a mixing glass, add 2 oz Té Bheag whisky, 0.5 oz Bénédictine, 0.5 oz Earl Grey tea-infused syrup, 0.25 oz fresh lemon juice, 2 dashes Angostura bitters and ~0.12 tsp (a few drops) vanilla tincture or 1/8 tsp vanilla simple syrup.

Fill the mixing glass with plenty of ice and stir gently for 25–30 seconds until well chilled and slightly diluted (target ~20% dilution). Stirring preserves clarity and texture.

Discard ice from the chilled serving glass and place one or two large ice cubes into it.

Strain the mixed cocktail over the large ice cube(s) into the serving glass using a julep or Hawthorne/tea strainer for a clean pour.

Express the oils from a fresh lemon twist over the drink by twisting the peel skin-side down above the glass, then rub the peel around the rim and drop it into the drink as garnish.

Serve immediately.