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.



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