Mix up a flavourful honey syrup by stirring ½ cup honey with ½ cup water in a small saucepan. Sprinkle in a few whole cloves and add a cinnamon stick. Simmer until flavours infuse, about 5 minutes. Let it cool, then strain through a fine sieve.
Carefully pour boiling water over a flowering tea bud in a warmed, heatproof glass or mug. Steep and watch it bloom.
Gently stir in a splash of whisky and syrup. Squeeze in a little lemon juice. Using a Y-shaped vegetable peeler, pull a long strip of zest from a lemon over the glass. Twist it to mist oils over the surface of the drink, then drop into cocktail.
Regular ice cubes are great for shaking up cocktails but melt too fast in a stirred cocktail or a drink served on the rocks.
Invest in ice trays designed to make 2-inch cubes or spheres — larger cubes dilute drinks more slowly and they also look great in your glass.
Use filtered water. Alternatively, use “whisky stones” or other stone or steel cubes that have been chilled in the freezer.