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Hot honey, lemon & bourbon toddy
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Thumb-sized piece of root ginger, peeled and sliced
2 tbsp Rowse Honey, plus extra to serve
1 cinnamon stick
Pared zest and juice of 1 lemon
1. Put 240ml water, the cloves, ginger, honey, cinnamon and lemon zest in a pan and bring to a simmer. Strain, saving the lemon zest. Taste and add the lemon juice to taste.
2. Divide the bourbon and reserved lemon zest between 4 small mugs. Top with the spice-infused water, stir and add more honey, if desired.
TO SERVE 8:
Double the quantities but use just 1 cinnamon stick.
This recipe was first published in December 2014.