Gingered Toddy

A warm sip for cool nights.

Gingered toddy in clear glass

Frederick Hardy II; Food Stylist: Chelsea Zimmer; Prop Stylist: Mat Gibilisco

Active Time:
5 mins
Total Time:
5 mins

On a chilly fall or winter night, curl up with this twist on a classic hot cocktail. Traditionally made with whiskey, hot water, lemon, and honey, Miguel Buencamino’s version of a hot toddy plays with the traditional formula a bit.

Buencamino uses honey to make a flavored simple syrup with fresh ginger that adds both sweetness and zest to the cocktail. Like a true Southerner, he reaches for bourbon over whiskey, although both will work for this recipe, and adds a few dashes of orange bitters for an extra touch of citrus and spice. The star anise garnish isn’t just for looks either, as it sits in the hot cocktail the spice infuses a subtle licorice flavor into the drink that complements the Ginger-Honey Syrup.

Serve this warm drink as a night cap for guests after a full day of eating on Thanksgiving or Christmas, or sip on one before bed to help ease you to sleep after a long day of entertaining. 



  • 3 Tbsp. (1 1/2 oz.) bourbon

  • 1 Tbsp. Ginger-Honey Syrup (recipe follows)

  • 1 Tbsp. fresh lemon juice (from 1 lemon)

  • 4 dashes orange bitters

  • 1/2 cup hot water

  • Lemon peel twist

  • Whole star anise

Ginger-Honey Syrup

  • 1/2 cup water

  • 1/3 cup sliced unpeeled fresh ginger (from 1 [3-inch] piece)

  • 1/2 cup honey


  1. Stir together bourbon, Ginger-Honey Syrup, lemon juice, and bitters in a heatproof mug until combined. Stir in hot water until incorporated. Garnish with lemon peel and star anise.

Ginger-Honey Syrup

Active 10 min. - Total 40 min. - Makes about 1 cup (enough for 14 cocktails)

  1. Bring water and fresh ginger to a simmer in a medium saucepan over medium. Stir in honey until combined, about 1 minute.

  2. Remove from heat; let cool 30 minutes. Pour through a fine mesh strainer into an airtight bottle or jar; discard solids. Store in refrigerator up to 1 month.

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