Holiday Hot Toddy

December 18, 2010
1 Ratings
  • Serves 4
Author Notes

Stalled by a cool summer, the fruit on our Meyer lemon tree has been slow to ripen this year. When I picked my first handful yesterday, I knew they had to play a leading role in my hot drink. I added my version of a ginger syrup I found on the Food Network site. Eager to sample the drink, I decided not to wait for the syrup to chill. Not a fan of bourbon or dark rum, I used my favorite scotch, Famous Grouse. A jigger measure of one and a half shots is equivalent to 1 1/2 ounces. This hit the spot just now after a chilly walk on the beach. - Lizthechef —Lizthechef

Test Kitchen Notes

This scrumptious little nectar could easily be called California Hot Toddy or Dangerous Hot Toddy. The former because of its Meyer lemon influence, the latter because it goes down so easily. The lemon-ginger syrup is divine. So good in fact, I reduced the honey a tiny bit, opting for more sweetness from the syrup to get that extra bit of flavor. —Lori Lyn Narlock

What You'll Need
  • Ginger Syrup
  • 2 Meyer lemons
  • 1 cup coarsely chopped fresh ginger root, unpeeled
  • 1/2 cup white sugar
  • 1 cup water
  • Hot Toddy
  • 1 cup scotch whiskey, preferably Famous Grouse
  • 1/3 cup honey
  • 1 1/2 ounces ginger syrup
  • 1 1/2 ounces Meyer lemon juice
  1. Ginger Syrup
  2. Using a vegetable peeler, remove the lemon peel, being careful not to include the pith. Reserve peeled lemons. In a food processor, finely chop the lemon peel and ginger.
  3. Using a medium-sized saucepan, add the lemon-ginger mixture, sugar and water. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain syrup and cool. You will have a cup of syrup.
  1. Hot Toddy
  2. Using a medium-sized saucepan, gently warm the scotch, honey, ginger syrup and lemon. Serve warm in glass mugs.

See what other Food52ers are saying.

  • AntoniaJames
  • mrslarkin
  • MyCommunalTable
  • Lizthechef
  • drbabs

8 Reviews

AntoniaJames January 7, 2011
Now this sounds fabulous! My Meyer lemons are late, too. I usually have a bowlful of them on New Years Day, and I'm still waiting, a bit more impatiently now. This sounds so good! I am definitely going to try this, soon. I can see that the ginger-lemon syrup could quickly become a pantry essential here. Thanks for sharing this recipe!! ;o)
Lizthechef January 7, 2011
Thank you, AJ!!
mrslarkin December 18, 2010
Great use of your Meyers, Liz!!
Lizthechef December 19, 2010
Thanks, Liz - so happy they are ripe again...
MyCommunalTable December 18, 2010
I love my scotch and you dressed it all up. Bravo!
Lizthechef December 19, 2010
With your weather, you deserve one of these!
Lizthechef December 18, 2010
I had a similar experience with gin...Thanks for your comment!
drbabs December 18, 2010
Love Meyer lemon, ginger and honey. Would love them together. I haven't had Scotch since I spent an evening drinking (and then undrinking if you get my drift) a lot of it one night when I was in college. College was a long time ago. I may have to try again.