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.


  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.

  2. Hanging onto this for next Friday for sure.

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



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