Comstock Toddy

For her contribution to the 12 Days of Cocktails, acclaimed author, mixologist and bar owner Alba Huerta created a riff on a hot toddy that gets a touch of spice from freshly brewed cinnamon tea. Lemon juice and apricot liqueur add brightness, while Tupelo honey and bourbon round out the rich flavor of the toddy. Huerta says this holiday creation is “as smooth and soothing as a warm hug on a cold winter night.”

Ingredients:

For the cinnamon tea:

  • 3 cinnamon sticks
  • 2 qt. (2 l) water


For the toddy:

  • 2 fl. oz. (60 ml) bourbon
  • 3/4 fl. oz. (20 ml) apricot liqueur 
  • 1 tsp. Tupelo honey
  • Cinnamon stick for garnish
  • Lemon zest for garnish

Directions:

First, make the cinnamon tea. In a saucepan, combine the cinnamon sticks and water and bring to a boil. Boil for 10 minutes, then remove from the heat.

Next, mix the toddy. In a warm toddy mug, combine the bourbon, apricot liqueur and lemon juice. Top with 1/4 cup (2 fl. oz./60 ml) of the cinnamon tea. Stir in the honey until it's dissolved. Garnish with the cinnamon stick and lemon zest. Serve at desired warm temperature. Makes 1 drink.

Courtesy of Alba Huerta, owner of Julep, Houston