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A honey-ginger syrup and a dash of orange bitters updates the more traditional bourbon toddy.
1 1/2 oz. bourbon (Cagle uses Four Roses)
1/2-3/4 oz. honey-ginger syrup, depending on taste (see below)
2 dashes orange bitters
Garnish: clove-studded lemon wheel
Combine first three ingredients in a pre-heated glass, top with hot water, stir and garnish.
For the honey-ginger syrup:
1 cup honey
1 cup water
1 inch finely grated fresh ginger root, about 1 1/2-2 Tbsp.
In a small saucepan, combine all ingredients and heat, while stirring, over medium heat for 7-10 minutes. Don’t let mixture reach a boil. Let cool to room temperature before using. Don’t strain, and be sure to shake before each use to redistribute the grated ginger bits.
Dave Cagle, Deep Ellum, Boston