Ginger, Bourbon and Apple Cider Hot Toddy
Photography by Josh Griggs.
Cool evenings are perfect for enjoying this toddy. Infused with spicy ginger, smooth honey and aromatic turmeric, it then gets a kick from your chosen alcohol.
Serves: 4
INGREDIENTS
¼ cup honey
2 teaspoons ground turmeric
2 tablespoons grated fresh ginger
4 cups apple cider
8 thin slices fresh ginger
2 whole star anise
2 cinnamon sticks
bourbon or whiskey
METHOD
Stir the honey and turmeric together in a medium saucepan. Place the grated ginger in a piece of muslin and squeeze the juice into the saucepan, discarding the flesh.
Add the cider, sliced ginger, star anise and the cinnamon sticks and bring to the boil. Take off the heat, cover and let the toddy sit for 10 minutes for the flavours to infuse.
To serve: Pour the desired amount of liquor into heat-proof glasses and top up with the toddy. Garnish with the sliced ginger and the aromatics.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!