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Author Notes: Inspired by 12 Bottles, I studied his egg sour recipe, a work of art with the true emulsions, before setting out to make a different drink as a hot version. Because it is the holidays, I wanted to use Meyer's lemon and blood orange. If you can't find those, use regular lemon and orange. If you do use the Rare Breed Wild Turkey bourbon, you really don't need very much; maybe half an ounce would do! - Sagegreen
- cinnamon stick
- peel of Meyer's lemon
- 1 egg white, from a farm fresh egg
- juice of one half blood orange
- juice from one half Meyer's lemon
- 1-2 tablespoons honey, milkweed, chestnut or acacia, to taste
- 3/4 cup very hot cardamom tea (or blend of Assam and Darjeeling tea brewed with cardamom pods)
- optional tsp. of fresh grated peeled ginger added to tea
- 1 ounce bourbon, Wild Turkey Rare Breed if you have it
- 1/2 ounce Cointreau
- slice of blood orange
- Insert the lemon peel into the groove of a delicate cinnamon stick and coil around, or knot the peel around the stick. Set aside.
- Whisk the egg white until it is frothy. Add the honey.
- In a shaker combine the juices, spirits, and egg white mix: Shake well.
- Next add the hot tea (with ginger if you like) and shake well. Test for sweetness and adjust if needed. Pour into a footed glass mug or punch cup. Add the cinnamon/lemon stick and a slice of blood orange as garnish, or garbage. Then make another one with the other halves of the fruit, so do invite a friend.
- This recipe was entered in the contest for A & M's Annual Smackdown / Your Best Hot Toddy