Hot ginger toddy

  • For the Ginger syrup
  • 1 lemon
  • 225g coarsely chopped fresh ginger with peel
  • 220g granulated sugar
  • 475ml water
  • For the Toddy
  • 30ml clear honey
  • 60-90ml bourbon
  • 15ml ginger syrup
  • 15ml freshly squeezed lemon juice
1) Make the Ginger syrup. Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.

2) Transfer the mixture to a medium saucepan with the sugar and water and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.

3) Make the Toddy: In a small pan warm the 15ml of the ginger syrup, honey, bourbon and lemon juice until the mixture is hot, but not boiling. Pour into a large heatproof glass or mug. Serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

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