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Spicy hot toddy

By Sam Woulidge

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

250 ml water
1 cinnamon stick
4 star anise
3 whole cloves
1 x 1 cm fresh ginger piece
1 lemon, peeled
250 ml whisky
1/2 T honey
1 T freshly squeezed lemon juice

Method

Heat the water, spices and lemon peel in a small saucepan over a medium heat.

Warm a heatproof glass, then pour the whisky into the glass.

Once the water starts bubbling and is infused with the spices, strain it to remove the spices and peel and pour it into the glass of whisky. Add the honey and lemon juice.

Chef's note: I wouldn’t say no to my mother’s sweeter version. Hers consists of a shot of brandy, warm ginger ale and a good dose of freshly squeezed lemon juice, and a smidgen of honey. Her mother believed that buchu-infused brandy could cure all ills. But I still like mine the most.