Rooibos Toddy

Friday, January 15, 2016


It's Friday. The weather this week has averaged below 20ºF. And I made it through the first full week of the semester. Never has a hot toddy been more appropriate.


Rooibos Toddy

6 oz freshly brewed rooibos tea
1 oz bourbon
1 oz Cognac
1/2 oz Bénèdictine
2 dashes Angostura bitters

Combine tea, bourbon, Cognac, Bénèdictine and bitters in a mug; stir to combine. Garnish with freshly grated nutmeg, a clove-studded lemon wheel and a cinnamon stick.

Notes: If you don't have rooibos on hand, strong black tea will be better than fine. But stay away from overproofed bourbons for this sipper, and stick to a classic like Wild Turkey. Cheers, and stay warm!


Recipe by Damon Boelte, image by Michael Graydon and Nikole Herriott.

5 comments:

  1. Replies
    1. We're doing our best! The decision to rent in a building that pays for heat was the smartest move I think I've ever made.

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  2. Hanging onto this for next Friday for sure.

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  3. Congrats on making it through the first semester! And this cocktail recipe looks oh-so-cozy!

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