Method

• 1
  In a heatproof jug, add the brown sugar, marmalade and Melbourne Breakfast. Add boiling water to the mixture and steep for 3-4 minutes.
• 2
  While the mixture is steeping, fill a highball glass with ice and add Scotch Whisky (we use Scotch for this as it has more peaty, deep flavours than Irish Whisky).
• 3
  Strain the tea mixture into your highball glass using a fine sieve to fill just over half your glass. Top with soda water, a twist of orange peel and a sprinkle of nutmeg.

For the coldest months when you need something extra warming, this drink can be transformed into a Melbourne Toddy. Simply replace the brown sugar with one teaspoon of honey, double the amount of boiling water, and strain the whole lot into a heatproof glass or mug with the whisky, nutmeg and orange.