Thanksgiving Toddy
Nothing says Thanksgiving to me quite like the warm, fall flavors of whiskey, ginger, and Allspice. This toddy makes for a great after-dinner drink, or just something to sip on while working in the kitchen all day.
- Yield: 2 Servings
- Cuisine: American
- Course: Cocktail
Ingredients
Ginger-Honey Syrup:
- 8 ounces cleaned, rough-chopped ginger (by volume)
- 8 ounces honey
- 8 ounces boiling water
Thanksgiving Toddy:
- 3 ounces bourbon
- 2 ounces Ginger-Honey Syrup
- 1.5 ounces lemon juice
- 2 teaspoons allspice or pimento liqueur
- 6 ounces water
Directions
- To make the ginger-honey syrup: Combine 8 ounces cleaned, rough-chopped ginger (each piece should be about the size of your pinkie-tip) in a blender with 8 ounces each of honey and boiling water. Blend on high until mixture is smooth, and then fine-strain through a sieve.
- To make the Thanksgiving Toddy: Combine bourbon, ginger syrup, lemon juice, allspice or pimento liqueur, and water in a double boiler over medium heat until hot. Transfer to preheated mugs and garnish with orange peel and star anise.