The King is Dead

Despite the name, it’s not treasonous to use single malt in a cocktail. Brock Schulte of The Rieger in Kansas City shows how to do it right.


  • 1½ oz. Knappogue Castle 12 year old
  • ¾ oz. Pimm’s No.1 liqueur
  • ½ oz. oz Earl Grey tea syrup (see below)
  • 1 bar spoon Green Chartreuse
  • ½ eyedropper Bittermens Hopped Grapefruit bitters
  • Garnish: Edible flower


Stir all ingredients with ice to dilute, strain, and serve neat in a Nick and Nora glass. Garnish with an edible flower.

To make Earl Grey tea Syrup: Double steep loose earl grey tea and combine with an equal amount of castor sugar.

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