InstructionsReset

1. 1.
   Stir the infused blend, honey syrup and saline with ice in a mixing glass, then strain over a large cube.
2. 2.
   Layer the cinnamon cream over the top.
3. 3.

   Earl Grey scotch-rum blend

   1. 1.
      Combine the tea, scotch and rum in a large airtight container and shake vigorously. Let sit 1 to 2 hours, tasting after an hour; the tea should be prominent but not overpowering. Fine-strain.
   2. 2.
      For a single drink, steep an Earl Grey tea bag in 1 1/2 oz scotch and 1/2 oz rum for 5 to 10 minutes.
4. 4.

   Cinnamon cream

   1. 1.
      In a 16 oz squeeze bottle, shake the cream and cinnamon syrup until slightly thicker than plain cream. It keeps 7 days in the refrigerator.
5. 5.

   Saline solution

   1. 1.
      Stir the salt into the water until fully dissolved.