Brett Esler of Whisler’s in Austin created this intricate take on the Hot Toddy. It gets a nice spice from ginger liqueur, a round sweetness from house-made honey syrup and plenty of spice from cinnamon and allspice. Keep in mind this tipple proves strong, so it’s best to sip slowly.
Add all ingredients except for the cinnamon-lemon-infused hot water into a small Toddy mug.
Top with the infused hot water.
Garnish with a lemon wheel and grated nutmeg.
*Honey syrup: Add .5 cup honey and .5 cup water to a small saucepan over medium heat. (You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.) Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator.
**Cinnamon-lemon-infused hot water: Boil 1 cup water, 1 lemon peel and 1 cinnamon stick for 5 minutes, discard the peel and stick, and let cool.