Hot Ginger Toddy


  1. Cut peel from lemon (avoid pith) using a vegetable peeler. Place ginger and lemon peel in food processor and finely chop.
  2. Transfer lemon-ginger mixture to a medium saucepan, add sugar and 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Strain mixture and cool. Cover and refrigerate for up to 1 week
  3. Heat whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and liquid is hot, but not boiling. Pour into a large snifter or mug. Serve.


  • 4 to 6 ounces top shelf bourbon
  • 2 ounces honey
  • 1 ounce ginger syrup (recipe follows)
  • 1 ounce freshly squeezed lemon juice

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