Despite the 150 people we served at the event, I still had a ton of the spiced syrup left over afterwards, so I decided to use it in a hot toddy the next day. Man, was it good. The cardamom in this syrup really stands out, and I am personally a huge fan of cardamom. Typically you’ll see lemon in hot toddies, but cardamom and orange is such a classic combination that I decided that would be my base for this hot toddy. Satsumas, to be exact. In addition to the clementine juice and spiced syrup, I also added a bit of lemon juice for tartness and balance, and a star anise to give that wonderful spicy nose to the drink as you’re sipping it.
I’m actually not usually a fan of hot toddies. They often seem a bit weak and thin in flavor. But this one turned out to be so delicious that I think I will keep it in regular rotation this winter on particularly cold days, or even when I’m not feeling well. Give it a try at home and let me know what you think. I’d love to hear your tried and true recipes for hot toddies.
Satsuma Hot Toddy
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READ THE STORY- 1 1/2 oz blended Scotch (I used Monkey Shoulder)
- 1/2 oz satsuma juice
- 1/4 oz lemon juice
- 1/2 oz spiced syrup*
- Hot ater
Instructions: Add all ingredients to a heat-proof mug. Stir and top with a satsuma wheel and a piece of star anise.
*Spiced Syrup
- 1 cup sugar
- 1 cup water
- 4 cardamom pods
- 3 cloves
- 2 allspice berries
- 1 cinnamon stick
- 1 star anise
Instructions: Add all ingredients to a pot. Bring to a boil, stirring occasionally until sugar is dissolved. Once mixture boils, remove from heat and let steep for 5-10 minutes. Strain out solids and store in an airtight container for up to 2 months.
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For more awesome winter cocktails, check out the fern + shaker site, and follow along on Instagram
