Michael Graydon + Nikole Herriott
The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.
Recipe information
Yield
Makes 1 Servings
Ingredients
6
ounces hot rooibos or strong black tea (such as Ceylon)
1
ounce bourbon (preferably Wild Turkey; nothing overproof)
1
ounce Cognac (preferably Pierre Ferrand or Hine)
½
ounces Bénédictine
2
dashes Angostura bitters
1
whole nutmeg
1
lemon wheel studded with a few cloves
1
cinnamon stick
Preparation
Stir tea, bourbon, Cognac, Bénédictine, and bitters in a mug; grate a little nutmeg over. Garnish with lemon and cinnamon.