This winter, two things are inevitable: I'll receive a questionable piece of clothing from my in-laws for Christmas and I'll catch a cold. I'm still working on how to handle the oddball socks, but I think I've figured out the stuffy-nose thing. My cure: the seasonal mixture of booze, water, spices, citrus, and honey, otherwise known as the Hot Toddy. It soothes, coddles, and makes you feel all is right with the world—the cocktail equivalent of Mom. And even if the classic tipple doesn't keep your cold or Old Man Winter at bay, repeated doses will make you forget about both. My current favorite recipe comes from Matt Tanner at Houston's Anvil Bar & Refuge, whose addition of house-made apple-infused bourbon is a spirited stroke of genius.
To make Apple Bourbon, combine a 750-milliliter bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip or use in recipe above.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Stir 2 tablespoons honey and 1 cup hot water in a 2-cup measuring cup until honey dissolves. Add 6 tablespoons bourbon (or better yet, Apple Bourbon, in which case you'll use 1 tablespoon honey; for recipe, see below). Divide between 2 Toddy glasses. Twist a 3x1/2" strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve.
Recipe notes
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