Spiced Honey Toddy
YIELD: Makes 1 cocktail
INGREDIENTS
1/2 tsp. - allspice, whole
1/2 tsp. - pink peppercorns, whole
1/2 tsp. - cinnamon bark
1 1/2 cups - filtered water
5 g. - chamomile flowers, or 1 chamomile tea bag
2 tsp. - buckwheat honey
1 1/2 oz. - rum
DIRECTIONS
Before toasting spices, lightly crack with a mortar and pestle, or on a cutting board by tapping with the end of a rolling pin
Toast allspice, pink peppercorns and cinnamon bark in an ungreased pan/skillet on low heat until aromatic, about 2-3 minutes
Pour filtered water directly into pan over toasted spices and bring to a simmer over medium heat; simmer for 5 minutes
Add chamomile flowers or tea bag and steep for five minutes
Combine buckwheat honey and rum in mug
Strain spiced chamomile tea and pour into mug containing buckwheat honey and rum; stir to combine
Garnish with a cinnamon stick, if desired
Recipe courtesy of mixologist Julia Momose, made for the National Honey Board