Warming up to Whiskey Sencha cocktail

On the health front, I've also taken to drinking warm lemon juice and water.

The eggs in my fridge come from cage-free hens, of course, and I'm well aware that this doesn't mean that they can run all over the farm, clucking at the cats and flying into trees.

5 mint leaves2 ounces Yamazaki 12-year-old single malt whisky1 1/4 ounces sencha green tea syrup (see Note) 3/4 ounce fresh lemon juice1 mint sprig, as garnishInstructions:

Tear the mint leaves and add them to a shaker with ice, the whisky, green tea syrup and lemon juice.

Combine 2 tablespoons sencha green tea leaves and a scant 1/2 cup boiling water; let steep 7 minutes.

Strain out the tea leaves and stir in 1/4 cup granulated sugar until it dissolves.