If a wintry autumn had a taste, the hot toddy would be it. Spicy, brown – and most importantly hot – a hot toddy is a perfect post-wood-chopping beverage. Or, for us non-lumberjacks, taking your dog for a windy walk beverage.
With the recipe from Serious Eats, let’s get to toddyin’!
- 2 cups water
- 1 1/2-inch gingerroot, thinly sliced
- 4 to 6 cloves
- 1 lemon, halved
- Honey, as needed
- Rum or bourbon, as needed
- Lemon slices, as garnish
In a medium saucepan, add water, gingerroot slices and cloves. Squeeze lemon juice into the saucepan, adding lemon halves into the liquid. Bring to a boil over high heat, and then reduce to medium heat, so the liquid is bubbling. Cook for 10 to 20 minutes, until the mixture has reduced and has enough of a gingery taste to your liking. Strain, removing cloves, lemon halves and ginger from the liquid. Pour into two mugs. Add enough honey and rum or bourbon to your tastes. Garnish with lemon slices, and serve.
I like to cover the sides and bottom of my glass with honey, then add about 2 ounces of bourbon. Enjoy!