- 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
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.