Hot Toddy

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Credit: From Winter Cocktails (Quirk Books, 2013), by Maria del Mar Sacasa
The National Culinary Review, November/December 2015


6 T. honey
8 oz. bourbon, rye whiskey or dark rum
24 oz. boiling water
4 lemon slices


Pour 1½ T. honey in each of four warmed cups. Add bourbon, rye or rum, then water. Stir until honey is completely dissolved. Garnish with lemon slice; serve.




Beverage, The National Culinary Review

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