Mother’s Hot Toddy From Old Home Distillers 1.5 ounce Brothers’ Cut Bourbon Whiskey 1 tablespoon honey Half-ounce of fresh lemon juice Lemon wedge Slice of fresh ginger 4 to 5 ounces hot water Add whiskey, honey and lemon juice to a mug. Top with hot water. Add lemon wedge and ginger and stir well. Allow to steep for a few minutes.
Hot Buttered Rum From Sam Ehrenreich, bartender, Citronelle FOR BUTTER BATTER:
1 pound salted butter (room temperature) 1 cup brown sugar 1 cup honey 1 tablespoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1 teaspoon vanilla extract Pinch of kosher salt
OPTIONAL INGREDIENTS: 2 tablespoons molasses 1 cup vanilla bean ice cream
FOR EACH DRINK:
1.5 ounces spiced rum 1 tablespoon spiced butter batter 4 ounces hot water Frozen butter, cut in pieces, for garnish Cinnamon sticks, for garnish
TO SERVE: Stir water and spiced butter batter together in a mug or glass until batter is diluted. Add rum and stir. Top with a piece of frozen butter. Garnish with a cinnamon stick. Makes 16 servings.
syracusenew times.com | 01.16.19 - 01.22.19
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