The combination of tea, lemon and whiskey sounds a lot like a Hot Toddy. But the Panacea stands out because in addition to its star-anise-flavored simple syrup, this creation by Matthew "Choo" Lipsky is served cold. One Hot Toddy is often enough to soothe the soul, but from our experience, one Panacea only leads to a second.
4 ounces simple syrup (1:1 ratio)
2 star anise pods, plus more to garnish
1 Earl Grey teabag
1 cup boiling water
1 ounce Scotch whisky, preferably Pig's Nose Scotch Whisky
1 ounce Domaine de Canton VSOP Ginger Cognac
½ ounce fresh lemon juice
1 two-inch strip orange peel, for garnish
1. In a small saucepan set over medium-high heat, bring the simple syrup to a boil. Turn off the heat and add the star anise pods. Let mixture cool for at least an hour, and preferably overnight. Strain out the pods and reserve the liquid.
2. Place the teabag in a cup and pour the boiling water over it. Let the tea steep for 4 to 5 minutes. Remove and discard the teabag. Let the tea cool to room temperature and store in the fridge to cool completely.
3. In a cocktail shaker, combine the Scotch whisky, Domaine de Canton, lemon juice, 2 ounces iced tea and ½ ounce reserved star anise syrup. Add ice to fill. Shake well and strain into a rocks glass. Garnish with the orange peel and a star anise pod. Serve.