Combine the teabags, honey and coriander seeds with boiling water in a teapot for one.
Infuse for 30 minutes then cool in the fridge. Pour the tea infusion and whisky into a glass with the mint leaves and press them gently with a flat spoon. Add the bitters, add ice and stir until diluted. Pour over fresh ice into a rocks glass, squeeze the lemon peel over the glass and garnish with mint.
To watch this cocktail being mad by its creator Jo Kent and to pick up loads more World Whisky Day tips click here.