Moody’s Hot Toddy
(courtesy of JJ Morgan, managing partner, Moody’s Bistro, Bar & Beats, in Truckee, Calif. Serves 1)
3 tablespoons Bulleit bourbon
1 teaspoon vanilla pear honey syrup (recipe to follow)
Juice of half a fresh lemon
Dash nutmeg
Dash cinnamon
Hot water
To a mug, add vanilla pear honey syrup and hot water, and stir until dissolved. Add bourbon, lemon juice, nutmeg, and cinnamon. Dip one end of a fresh pear slice into cinnamon and sugar, then use for garnish.
For vanilla pear honey syrup: In a medium saucepan, combine 2 peeled and chopped Bosc pears, seeds scraped from half a vanilla bean, 2 cups water, ¼ cup unrefined sugar, and ¼ cup raw, local honey. Heat all of the ingredients to a boil, stirring, until sugar has dissolved. Remove from heat and mash any remaining pears until smooth. Cool and store in an airtight container. Store up to 2 weeks.
