How to make the Toasted Toddy

1 1/2 oz. Bulleit bourbon<br>
<br>
1/2 oz. Drambuie<br>
<br>
2 ounces water<br>
<br>
Twist of lemon<br>
<br>
Freshly grated nutmeg<br>
<br>
Cinnamon stick<br>
<br>
Spoonful of Demerara sugar<br>
<br>
Combine the Drambuie and bourbon and heat until just before they boil. Add lemon twist and cinnamon stick. Set on fire, sprinkle with ground nutmeg, let flame briefly and blow out. Add water and serve.

bs-b-winter-drinks-bad-decisions-toasted-toddy-2

( Josh Sisk, for The Baltimore Sun )

1 1/2 oz. Bulleit bourbon

1/2 oz. Drambuie

2 ounces water

Twist of lemon

Freshly grated nutmeg

Cinnamon stick

Spoonful of Demerara sugar

Combine the Drambuie and bourbon and heat until just before they boil. Add lemon twist and cinnamon stick. Set on fire, sprinkle with ground nutmeg, let flame briefly and blow out. Add water and serve.

Comments (0)

Add comments | Discussion FAQ

Currently there are no comments. Be the first to comment!

The Courant is using Facebook comments on stories. To comment on courant.com articles, sign into Facebook and enter your comment in the field below. Comments will appear in your Facebook News Feed unless you choose otherwise. To report spam or abuse, click the X next to the comment. For guidelines on commenting, click here.