This drink, created by Hide Below's ace bartender Oskar Kinberg, has a double hit of tea, with the infusion and the liqueur. The pink peppercorns add a little spice to the finish, while the lemon verbena tea brings a balanced, fragrant edge.
Glass: wine goblet
Add all the ingredients to a shaker. Fill with ice and shake until the surface of the shaker is cold
Fill the glass with ice and double strain
Garnish with mint and juniper berries for extra fragrance. Crack the berries with your fingers to release the aroma
*To make Chivas infused with pink peppercorns:
Add a handful of pink peppercorns to the bottle and leave for two days or until the colour has gone from the peppercorns