TeatotallerSusumu Uchida/The Globe and Mail
When Shane Beehan describes the Teatotaller to his patrons at Halifax's Field Guide, he tells them it's for whisky lovers with a penchant for earthy accents. With roots, herbs and botanicals balanced out by spicy whisky, it has a complex taste that makes for a unique drinking experience. The cocktail incorporates Peychaud's, a bitters with a lighter and sweeter taste than Angostura - it should be available at most specialty cocktail retailers - and Earl Grey syrup (make your own by adding tea leaves to a simple syrup recipe and straining before it cools).
Ingredients
1 1/2 oz Bulleit Rye
3/4 oz Fernet-Branca
1/4 oz Benedictine
1/4 oz Earl Grey tea syrup
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Method
Stir ingredients over ice and strain into digestif glass.