Batched Hot Toddy Mix
(courtesy of Jack Scribner, bar manager, Reno Public House in Reno. Makes about 2 liters)
Juice of 2 oranges
½ tablespoon dried ginger
1 tablespoon cinnamon
6 cardamom pods
20 whole cloves
16 ounces honey syrup (recipe below)
16 ounces lemon juice
1½ liters water
1 grapefruit rind
Toast spices in a dry pot over medium heat until brown, maybe 3 minutes. When spices become fragrant, add juice from oranges, honey syrup, lemon juice, water, and grapefruit rind. Let simmer together 20 to 30 minutes to reduce and strengthen flavors. Strain before serving. Serve warm. Mix can be bottled and stored in fridge for up to 4 days.
To prepare toddy: Pour 4½ ounces of mix into mug with 1½ ounces of your favorite rye whiskey or brandy. Garnish with a cinnamon stick and lemon wheel.
For honey syrup
Combine equal parts honey and water in a saucepan over medium heat and cook until honey is dissolved. Store syrup in an airtight container in the fridge for up to 1 month.
