Do Not Go Gentle Into That Good Night

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Cocktail History

The Do Not Go Gentle Into That Good Night is a modern cocktail that was created by Chantal Tseng in Washington, D.C. Based on the Hot Toddy, this version replaces the traditional hot water base with aromatic Earl Grey tea, adding depth and complexity with its bergamot notes. Smoky Scotch whisky then serves as the foundation before balancing it with honey syrup for sweetness, a touch of allspice dram for warmth, and lemon juice for brightness. The result is a layered, comforting cocktail perfect for cooler weather.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Earl Grey Tea: This is a type of tea made with black tea leaves and bergamot oil. I used Twinings Earl Grey Black Tea.

Peaty Islay Scotch: This is a type of of Scotch whisky made in southern Scotland with with spices, alcohol, water, and malt or grain that has been dried with peat fires. I used Ardbeg 10 Year Old Single Malt Scotch Whisky.

Honey Syrup: This is a sweetener made with honey and water. I used this stovetop recipe.

Allspice Liqueur: This is a liqueur made with allspice berries, spices, sugar, rum, and water. I used St. Elizabeth’s Allspice Dram.

Lemon Juice: This is the tart, acidic liquid extracted from the flesh of lemons. I used fresh lemon juice.

Star Anise: This is a star-shaped spice derived from the fruit of an evergreen tree. I used Frontier Co-op Star Anise.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Saucepan: This is a deep cooking pot with a long handle and lid that’s used for simmering, boiling, and cooking on the stovetop. I used the All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan.

Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Irish Coffee Mug: This is a heat-resistant glass mug with a sturdy handle and footed base that’s used to serve warm drinks. I used the Pasabahce Vela Tall Glass Coffee Mug.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Dark brown color

• Aroma: Fragrant herbs and spices

• Taste: Warm, honey-sweet taste complemented by slightly peaty whisky, tea, and spices

• Finish: Mild Scotch-tinged and Earl Grey notes

Kendall’s Take: “Warm tea drinks really hit the spot in the dead of winter, and this one’s no exception. Although I think I’d like the Do Not Go Gentle In That Good Night even better without a different base spirit given I’m not the biggest fan of Scotch, the herbal and spiced ingredients did do a good job of toning down its peated flavor and really let the taste shine through. I wouldn’t call this a favorite for my own palate, but it was still quite good.”

Recipe

This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.