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Author Notes: All the flavors of a classic gingerbread make this warm bourbon toddy very lively and spicy. I go easy on the molasses here because it can overpower the whole drink; if you want something sweeter, try adding more honey before adding more molasses, or try using a little orange juice in place of some or all of the lemon juice. - vvvanessa
- 1 1/2 cups water
- 2 quarter-sized slices of peeled, fresh ginger
- 2 cinnamon sticks
- 4 allspice berries
- 4 whole cloves
- 2 black peppercorns
- 1/4 teaspoon freshly ground nutmeg
- 4 teaspoons honey
- 1/2 teaspoon molasses
- 1/2 teaspoon granulated sugar, preferably turbinado
- 6 ounces bourbon
- 1-2 teaspoons freshly squeezed lemon juice
- orange bitters
- 1 thick-skinned orange
- In a small saucepan, bring the water ginger, and spices to a boil. Lower to a simmer and cook for 8 minutes more.
- Add in the honey, molasses, and sugar and stir to dissolve them.
- Pour 1 1/2 ounces of bourbon into each of 4 mugs or tempered glasses. Add in 1/4-1/2 teaspoon of lemon juice and 2 dashes of bitters to each glass.
- Strain the spices from the liquid. Top each glass with 4 ounces of the warm liquid. Garnish each glass with a twist of orange peel, taking care not to use any of the bitter pith.
- This recipe was entered in the contest for A & M's Annual Smackdown / Your Best Hot Toddy
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