Jami Hawkins, co-owner of Common Spirits, Goshen’s soon-to-open cocktail bar, says she adores this hot toddy recipe from Pizzeria Venturi in downtown Goshen, Indiana. “The care that goes into making the Venturi Hot Toddy is why I love it so much. It’s a tad time-consuming, but the small details really matter—from preheating the bourbon and honey to the clove-studded lemon. It’s simple and delicious.”
Instructions
Recipe courtesy of Pizzeria Venturi
Serves 1
1–1½ ounces bourbon whiskey
1 teaspoon honey
3 drops Angostura bitters
4 ounces hot water
1 lemon wedge
3 whole cloves
Nutmeg, freshly grated
Preheat a mug by filling it with hot water. Place the bourbon, honey, bitters and about 1 ounce of hot water in a double shaker or whisk together in a small bowl to fully dissolve the honey. Stud the lemon wedge with cloves, set aside.
Empty the preheated mug, fill with the honey bourbon mix and add the remaining 3 ounces of hot water. Top with the clove-studded lemon wedge and grate the nutmeg over the center of the mug. Serve hot.
For a nonalcoholic alternative, see our web-exclusive Hot Cider Toddy recipe.
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