Name: The KGB Recipe
Total time: 3 min
Yield: Serves 1
Ingredients: 3/4 ounce lemon juice; 3/4 ounce wildflower honey syrup (see Note); 1/4 ounce grapefruit juice; 2 ounces camomile tea-infused whiskey, preferably Jameson Black Barrel; Fernet to float, preferably R. Jelinek

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By Jessica Gelt

May 2, 2014

Drink in secret with an undercover concoction called the KGB. The sweet-and-sour libation was created by barman extraordinaire Chris Hewes and is served at Rare by Drai’s, the trendy restaurant that took over BLT in West Hollywood late last year. Tart fresh-squeezed lemon juice, tempting wildflower honey syrup, tangy grapefruit juice and heady camomile-infused Jameson Black Barrel whiskey conspire with a crafty Fernet float to create the perfect palate pleaser.

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¾ ounce lemon juice

¾ ounce wildflower honey syrup (see Note)

¼ ounce grapefruit juice

2 ounces camomile tea-infused whiskey, preferably Jameson Black Barrel

Fernet to float, preferably R. Jelinek

In a cocktail shaker, combine the lemon juice, honey, grapefruit juice and whiskey with ice. Shake vigorously and double-strain over a large ice cube in a glass. Slowly pour the Fernet over the ice to create a nice float, showing the separation of the Fernet and cocktail.

Adapted from a recipe by Chris Hewes of Rare by Drai’s. To make the honey syrup, heat 3 parts honey to 1part water gently until combined (no higher than 165 degrees). To make the infused whiskey, steep camomile tea in the whiskey for about 2 days, then double-strain to make sure no pieces of tea are in the infused whiskey.