Brett Esler of Whisler's in Austin created this intricate take on the Hot Toddy. It gets a nice spice from ginger liqueur, a round sweetness from house-made honey syrup and plenty of spice from cinnamon and allspice. Keep in mind this tipple proves strong, so it's best to sip slowly.
- 3/4 oz Elijah Craig small-batch bourbon
- 1/2 oz Lustau Solera Reserva brandy de Jerez
- 1/4 oz Domaine de Canton ginger liqueur
- 1/4 oz St. Elizabeth allspice dram
- 1/4 oz Fresh lemon juice
- 1/4 oz Honey syrup*
- 3 oz Cinnamon-lemon-infused hot water**
- Garnish: Lemon wheel
- Garnish: Grated nutmeg
Add all ingredients except for the cinnamon-lemon-infused hot water into a small Toddy mug.
Top with the infused hot water.
Garnish with a lemon wheel and grated nutmeg.
*Honey syrup: Add .5 cup honey and .5 cup water to a small saucepan over medium heat. (You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.) Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator.
**Cinnamon-lemon-infused hot water: Boil 1 cup water, 1 lemon peel and 1 cinnamon stick for 5 minutes, discard the peel and stick, and let cool.