With the majority of the country already in or about to enjoy the depths of yet another bone chilling winter, we felt it necessary to provide a classic recipe for a freezing season on National Hot Toddy Day (today, January 11). We start off with the basic recipe and swerve off into two variations worthy of your consideration. Take heart: Spring is only 70 days away!
1 ½ oz bourbon (note: I often use Bulleit here, but to each their own)
1 tablespoon honey
½ oz lemon juice
1 cup hot water
1 lemon wedge
Combine all ingredients in coffee or tea mug. Stir. Drink. Feel better.
Combine agave nectar, spice and tequila in a heat-resistant snifter or mug. Add the boiling water. Squeeze the lemon, drop it in, and stir until agave nectar has melted.
The Kurobin Hot Toddy
(by Heidi Merino of The Liquid Chef)
1 oz Iichiko Kurobin shochu
½ oz Grand Marnier
1 bar spoon agave nectar
½ oz fresh squeeze lemon juice
4 oz boiling water
1 cinnamon stick
Combine ingredients in a glass coffee mug and stir with a cinnamon stick.