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Recipe: Kentucky Hot Toddy

Thursday, December 27, 2012

Kentucky Hot Toddy (From The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks, by Amanda Hesser and Merrill Stubbs.)

By Table9 / Serves 1

WHO: Table9 is a Greensboro, Alabama, youth program director and passionate home chef.

WHAT: A refreshing, balanced toddy that won’t make you feel as if you’ve been hit over the head with booze.

HOW: Table9 was adamant about using Maker’s Mark bourbon—“the only true bourbon to drink”—as the base of this toddy.

WHY WE LOVE IT: It turns out that bourbon and citrus are a great match, and just a hint of honey smooth out any rough edges. Cheers!

 

1/4 cup fresh Meyer lemon juice (regular lemon juice will do in a pinch)

1/2 cup fresh blood orange juice

1 teaspoon honey

1 shot (1 1/2 ounces) Maker’s Mark bourbon

1 cinnamon stick

 

1. Combine the citrus juices with the honey and bourbon in a tumbler. Add just enough hot water

to fill the glass almost to the top. Serve with the cinnamon stick.

 

What the Community Said:

hardlikearmour: “Congrats! What a beautiful drink. Love the blood orange.”

From The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks, by Amanda Hesser and Merrill Stubbs.

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