Hot Toddy

Hot Toddy

1

A classic late-fall cocktail to help you ease into the colder nights, showcasing a local honey with Split Rock's four-grain bourbon and Royal Rose's Spicy Hot Toddy mix. Cardamom notes in the hot toddy syrup are accentuated with the addition of a few cloves. The rye notes in the bourbon and the classic cinnamon stick make this a relaxing fireside hit. The result of this perfect blend is a smooth, mildly sweet toddy, not cloying like many. It might just be what the doctor ordered for your next flu or bug.

1½ ounces Split Rock Organic Bourbon

½ ounce local honey

½ ounce Royal Rose Organic Spicy Hot Toddy Syrup

1–2 cinnamon sticks

3 whole cloves

Boiling water

Add whiskey, honey, and syrup to a warm mug. Stir with cinnamon stick.

Toss in cloves and add boiling-hot water.

Let sit for 2–5 minutes before enjoying.

From Issue

No. 06 / Fall 2018

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4