The High West Hot Toddy

When hosting, it can be tough to play bartender all night. That’s why our large batch Hot Toddy recipe is ideal–prepared in advance, you simply keep it warm in a slow cooker or insulated serving vessel, and then top with a couple dashes of aromatic bitters when serving. Here’s to a holly jolly holiday! 

1 750ml Bottle High West Double Rye
8.5 oz Honey Syrup (2:1 honey:water)
8.5 oz Fresh Lemon Juice
1.25 oz Fresh Ginger Juice
2 quarts + 1 cup Hot Water
Aromatic bitters (2 dashes in each serving)

Bring the water, Double Rye, honey syrup, lemon juice, and ginger to a simmer. Serve in heat-safe glasses and top each serving with a couple dashes of aromatic bitters. Garnish with a cinnamon stick and fresh or dehydrated slice of lemon.

Tip: We love the punchiness of freshly-juiced ginger root, but you can also simply steep a few slices of ginger and let it simmer an hour or two before serving.