We thought we’d give you a little something for the days Jack Frost nips at your nose.
This recipe for a hot toddy comes from Kimpton’s Master Mixologist Jacques Bezuidenhout and the photo was taken at Nios in New York City. While this drink has several variations, depending on what ingredients you use, it’s broadly known as hot mix of cider and whiskey and was historically considered to treat colds and the flu. We can’t vouch for that – although we do crave its pleasant, tingling affect of warming you from the inside out.
Jacques is stirring and shaking up the season through Twitter chats every Monday from noon-1 p.m. PT (look for hashtag #MixMonday). Follow the conversation on Twitter at @Kimpton. After you whip up your hot toddy, tweet him and tell him how you like it!
Please note this recipe is a two-parter. Start by making the Rock and Rye; a portion of that is used to make the hot toddy.
Rock and Rye
1 750-ml. bottle of Old Crow Bourbon (estimated $10 a bottle)
1/4 cup rock candy or sugar in the raw
1 vanilla bean
2 cinnamon sticks
1 tsp. cloves
4 pieces star anise
Peel of one lemon and one orange
Mix all ingredients together.
7 oz. hot, fresh unfiltered apple cider
1 oz. Rock and Rye
Dollop of whipped cream
1 tsp. cinnamon
Mix apple cider and Rock and Rye. Top with whipped cream and dust with cinnamon to taste.
All you need now are chestnuts roasting on an open fire.