• 2 ounces American bourbon whiskey
• 1 Tea Forté African Solstice tea pyramid infuser, or 1 tsp loose tea
• 6 ounces water
• 12 tablespoons honey
• 2 tablespoons fresh lemon juice
• 1 egg white
• 1 whole nutmeg (or ground nutmeg)
For the Honey Tea Syrup: In a mug, steep one pyramid infuser or 1 tsp loose tea in 6 ounces of near-boiling water for 3-5 minutes. Remove infuser (or loose tea leaves), add honey and stir until completely dissolved.
For the cocktail: Pour whiskey, lemon, egg white, and 2 tablespoons of the honey tea syrup into a Boston shaker and add enough ice to fill to shaker three-quarters full. Cap and shake hard for 15 seconds. Strain into a chilled cocktail coupe glass. Grate fresh nutmeg on top of the foam, or sprinkle with ground nutmeg.