Slice two lemon wheels about 1/4 inch thick and press 3 to 4 whole cloves into the peel of each one in a small ring; set them aside on a wood board for the garnish.

Bring 2 cups water to a full rolling boil in a small enameled saucepan over medium-high heat, about 5 minutes, until large bubbles break the surface steadily.

Remove the saucepan from the heat, add 2 black tea bags, 1 cinnamon stick broken in half, and 4 whole cloves, cover, and let steep for 5 minutes, until the water turns deep amber-brown and smells warmly spiced.

While the tea steeps, fill two clear heatproof glass mugs with hot tap water for 1 minute to warm the glass, then empty and dry them; this keeps the glass from cracking once the hot tea goes in.

Divide 2 tablespoons honey and 2 tablespoons fresh lemon juice between the two warmed mugs, about 1 tablespoon of each per mug, and stir with a wood spoon until the honey loosens into the lemon juice.

Pour 1.5 ounces whiskey into each mug, directly over the honey and lemon mixture, for 3 ounces total.

Lift the tea bags and cinnamon stick pieces out of the saucepan, then strain the tea through a small sieve to catch the loose cloves; pour the hot tea evenly between the two mugs, filling each about three-quarters full.

Stir each mug once to bring the honey, whiskey and tea together, then float a clove-studded lemon wheel and a whole fresh cinnamon stick on top of each drink.

Let the mugs stand for 1 minute before serving, so the cinnamon stick and clove-studded lemon can perfume the surface of the drink.

Serve right away, while the glass is still warm to the touch and steam is still rising off the tea.