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
Ingredients
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1 1/2
cups water
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2
quarter-sized slices of peeled, fresh ginger
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2
cinnamon sticks
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4
allspice berries
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4
whole cloves
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2
black peppercorns
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1/4 teaspoon
freshly ground nutmeg
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4 teaspoons
honey
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1/2 teaspoon
molasses
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1/2 teaspoon
granulated sugar, preferably turbinado
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6
ounces bourbon
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1-2 teaspoons
freshly squeezed lemon juice
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orange bitters
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1
thick-skinned orange
Directions
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In a small saucepan, bring the water ginger, and spices to a boil. Lower to a simmer and cook for 8 minutes more.
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Add in the honey, molasses, and sugar and stir to dissolve them.
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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.
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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.
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