Fall Apple Cider Hot Toddy

Ingredients

• ●1½ oz (45 ml) bourbon or apple brandy (Calvados, Laird's Applejack)
• ●6 oz (180 ml) fresh apple cider
• ●1 tablespoon honey (or maple syrup)
• ●½ oz (15 ml) fresh lemon juice
• ●1 cinnamon stick
• ●3 whole cloves
• ●1 thin slice of fresh ginger
• ●1 star anise
• ●Thin apple slice, for garnish

Method

1. **Heat the cider.** Pour the apple cider into a small saucepan with the cinnamon stick, cloves, ginger, and star anise. Warm over medium-low heat until steaming and just below a simmer — about 5 minutes. Don't boil (it concentrates the tannins and turns the cider harsh).
2. **Dissolve the honey.** Add the honey to the warm cider and stir until fully dissolved.
3. **Strain and combine.** Strain the spiced cider into a warmed mug (run the mug under hot water first to pre-heat it). Add the bourbon and lemon juice. Stir.
4. **Garnish** with a cinnamon stick, star anise, and a thin apple slice floated on top.
5. **Drink slowly.** This isn't a shot — it's a ritual.
6. *Variations:**
7. **Classic Hot Toddy:** Replace the apple cider with 6 oz hot water. Increase honey to 2 tablespoons.
8. **Ginger Hot Toddy:** Add 1 oz fresh ginger juice (grate ginger and squeeze through cheesecloth) and reduce cider to 5 oz.
9. **Rum Toddy:** Replace bourbon with dark rum (Appleton Estate or Mount Gay).
10. *Storage:** Spiced cider base (without alcohol) can be made in a large batch and stored refrigerated for 4 days. Reheat gently and add spirits per mug when serving. Great for parties.