Rosemary Hot Toddy

It was during my first Winter away from home when I made my first hot toddy. That year was particularly cold, where not a single ray of sunshine made it past the clouds and the days’ highs never surpassed subfreezing temperatures. But at least there was plenty of whiskey, now that I lived on my own, to keep the cold at bay.

The awareness that I had of my freedom was not lost on me. I filled my home with dishes I had thrifted, my coveted foods and snacks, and set the thermometer at a temperature that didn’t make my nose too stuffy. I came home at the hour I wanted. I cooked the foods I liked, with a heavy hand and tongue that had no regard for spice levels. I liked my freedom, in fact I wallowed in it. Then, I caught my first cold away from home.

It dawned on me that in exchange for my freedom, there was no one else to make me a warm bowl soup with slightly overcooked chicken breast. There was no one else to remind me to take my medicine at the hour. There was no one else to fix me a cup of tea. Suddenly, there I was alone in my kitchen, pouring hot water over a mix of bourbon, lemon juice, and honey in a mug I had thrifted, in a city all to myself.

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Rosemary Hot Toddy

Course: Cocktails

Keyword: Bourbon Whiskey, Winter

Author: Shawn

Ingredients

For the rosemary simple syrup:

• 1 cup granulated sugar
• 1 cup water
• ¼ tsp kosher salt
• 6 large rosemary sprigs

For the rosemary hot toddy:

• 2 oz. bourbon
• 1 oz. rosemary simple syrup
• ½ oz. lemon juice freshly squeezed
• Boiling water to top
• 3 dashes orange bitters
• Sugared rosemary sprig for garnish

Instructions

For the rosemary simple syrup:

• Add all of the ingredients into a heavy-bottomed pot, stir frequently to help the sugar dissolve, and bring the simple syrup to a gentle simmer.
• When the simple syrup simmers and remove from the heat. Remove one of the rosemary sprigs and place on a rack set over parchment paper and cool for an hour. Cover the pot and let the other remaining rosemary sprigs steep in the simple syrup for an hour.
• After an hour, roll the reserved rosemary in granulated sugar, ensuring to fully coat the leaves. Separate the rosemary leaves as needed with a fork or kitchen tweezers.

For the rosemary hot toddy:

• Pour boiling water into a heat-proof mug to preheat it. Let stand for 2 minutes.
• Empty the mug and add the bourbon, simple syrup, and lemon juice. Give the ingredients a stir until combined.
• Pour hot water to the top of the mug, leaving room for the garnish, and finish with the orange bitters.
• Garnish with the sugared rosemary sprig.

Notes

The leftover syrup from these candied mandarins would make a great substitute for the rosemary simple syrup. 

Enjoy! <3