I based this Hot Toddy variation on the recipe from The Aviary Holiday Cocktails. The variety of liquors included produced a toddy with a plethora of flavors. The browned butter that melts in the drink also adds a nutty depth. If you don't have these exact liquors experiment with what you have and just think of this recipe as a template.
SERVES 4 PEOPLE
For the drink:
-260g water
-65g honey
-65g bourbon (Isaac Bowman Port Barrel Bourbon)
-40g dry vermouth (Dolin)
-50g Calvados (Boulard VSOP)
-40 triple sec (Cointreau)
-1/16 tsp kosher salt
For the French Press:
-A whole lemon peel
-A whole orange peel
-1 bag black tea
-50g Craisins
-40g fresh Meyers lemon juice
Brown butter:
30g butter
Glassware:
Mug
-About an hour before you intend to drink the toddy, brown the butter in a saucepan.
-Fill a bowl with ice and place a smaller bowl in the ice.
-Pour the brown butter into the bowl in the ice bath. After it cools for about 10 minutes, leave it at room temperature to solidify.
-About half an hour before you plan to have the drink, combine the drink ingredients above from the water to the kosher salt and set aside.
-When ready to serve, place the lemon peel, orange peel, black tea bag, craisins, and lemon juice in the French press.
-Bring the drink mixture to a boil, but stir regularly and watch to ensure there are no flare ups.
-Pour the hot drink mix into the French press and steep for 4 minutes.
-Add about 3/4 teaspoon of browned butter to each mug.
-Plunge the French press and pour into the mugs.