bourbon

Hot Toddy

There is no denying we are in the depths of winter. You know, the dreaded “cold and flu” season. Even here in California, the night air is getting nippier, the days a bit shorter, and more than one person in my life is miserable and sniffly.

Gone are lazy afternoons drifting into sultry evenings– sipping tall glasses of iced tea, lemonade, or even frosty margaritas. Cool weather sees us choosing steamy mugs of coffee, hot tea, hot chocolate, and dare I say–  hot toddies? 

I want you to know that the hot toddy is more than just a beverage with a funny name. You probably associate it with ski lodges. Hot toddies and ski lodges are indeed a good combination. But more likely, when winter rolls around, you consider the hot toddy as the original nighttime sniffling sneezing coughing aching stuffy head fever so you can rest medicine. Of course, I don’t know how much actual medical science is behind that theory, but I’ll admit a hot toddy can even make the flu seem more fun.

Basically a hot toddy is made with a spirit (typically some sort of whiskey) sweetened  with honey, and balanced with fresh lemon juice. This combination is then warmed with a dose of tea, coffee, apple cider, or just plain hot water.

My favorite version is made with honey, lemon, black tea, and bourbon. But rum and brandy are good choices too. Simple enough, right?

Sippity Sup Continues »

Hot Toddy

Hot Toddy
Prep time: 5
Yield:1 (Servings)

Ingredients:

  • 2 c water
  • 2 T honey
  • 2 shots bourbon
  • 2 t lemon juice
  • 2 bags black tea
  • 2 cinnamon sticks (optional)
  • 2 pn cloves, to taste (optional)
  • 2 lemon wedges (optional)

Directions

Bring the water to a boil in a kettle. Drizzle half the honey onto the bottom of each of 2 very large mugs. Then add half the bourbon and lemon juice to each mug. Once the water reaches near boiling, but not quite, place one teabag in each mug and fill them nearly full with the hot water. Garnish with any combination of whole cloves, cinnamon stick, and/or lemon wedge.

Big Apple Bourbon Cocktail

Big Apple Bourbon
Prep time: 5
Yield:1 (Servings)

Ingredients:

  • 0.5 apple, peeled, cored and sliced
  • 2 oz bourbon
  • 0.333333 oz simple syrup
  • 1 T freshly squeezed lemon juice
  • 1.5 oz spiced apple cider, or to taste
  • 0 oz cinnamon and sugar for rim, optional

Directions

Muddle 2 slices of the apple in the bottom of a cocktail shaker. Combine the bourbon, simple syrup and lemon juice in the cocktail shaker with ice. Shake vigorously. Pour into a Collins glass over ice. Top with spiced apple cider, to taste. Garnish with more apple slices. If you like, rim the glass with cinnamon and sugar before mixing the cocktail.
Tea Time Bourbon Cocktail

I am so lucky. Not just 'cuz I am old enough to drink bourbon (and smart enough to mix it with tea and blueberries). Nope, I am lucky to be involved with The Table Set Podcast. It's been a real gift in my life. One of those things that comes out of nowhere, like a great big penguin just begging to sit on my lap. Completely out of it's element, but strangely cute. Once it settled in, I had to wonder why everyone doesn't have a penguin sitting on their lap.

My good fortune comes courtesy of Joy the Baker. She sent me an email one day out of nowhere asking if I had any interest in being involved with her new Podcast Network, HomeFries. Podcast? Network? Me?

Of course I said yes. I always say yes. I am a yes man and for good reason. Yes is word that opens doors.

The door that opened led to The Table Set and 2 people who have become very important in my life. Nathan & Andy. Two guys, younger than me. Hipper than me. Smarter than me. Better looking than me. Ok, ok... maybe I am taking this too far. But you get my point. As bloggers these guys were certainly on my radar (The Chocolate of Meats and The Wind Attack). But that's where it ended, right? After all we had so little in common, seemingly.

Sippity Sup Continues »

Tea Time Bourbon Cocktail

A cocktail with tea and bourbon
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 7 T raw sugar
  • 2 c brewed unsweetened black tea
  • 1 c fresh blueberries
  • 2 c bourbon
  • 1 c fresh lemon juice
  • 1 c fruity rosé
  • 8 sli lemon, as garnish

Directions

 

Make the simple syrup: Stir together sugar with 7 tablespoons hot water in a small saucepan set over medium heat until sugar is dissolved. Set aside to cool.

Prepare the cocktail: Put half the blueberries into the bottom of a large tea pot or pitcher. Use a muddler or wodden spoon to break up the fruit. It should be slightly mashed, but not pureed. Pour in the prepared simple syrup, bourbon, lemon juice and rosé. Refrigerate until chilled, about 2 hours.

Serve over ice in tall glasses, with lemon slices and remaining blueberries for garnish.

Source: Adapted from Bon Appetit Magazine