About

Hot Toddy's have always seemed to be lacking something, I've always tried to compensate with more whiskey, more lemon, more cinnamon and it's never quite right. Either too bland or too much citrus. This was my idea to achieve a more delicious, flavorful hot toddy, that is well balanced.

Served at

The Cannery, Eugene Oregon

Ingredients

2oz Buffalo Trace
1 oz House Spice (This is my seasonal reduction I use for serveral cocktails, I will give the recipe for that below
1/2 oz Lemon Juice
1 1/2 oz Steamed Water


House Spice is About six Granny Smith Apples, A Dozen Toasted Cardamom Pods, 4-6 Cinnamon Sticks, 4 Tbsp of Fresh Grated Ginger, An appropriate sprinkling of Nutmeg Reduced down in 3 Quarts of 1 to 1 simple syrup for about 30 minutes, strained in to syrup form.

Directions

Heat your destination glass with Steaming water while you build the drink. Get your Skewered Lemon slice ready, empty the destination glass. Pour built drink in to the glass, lay your skewered lemon flat across the glass and dust with cinnamon.