Author: Zachary A. Martz

Capping off a chilly week calls for something warm and relaxing. The spirit of the evening: a Hot Toddy—a classic hot cocktail built around whiskey, hot water, lemon, and honey, with optional spices for extra comfort. 

This is my current version using Knob Creek, with cinnamon, cloves, and star anise. The small upgrade that makes a big difference: I let a lemon round sit in the mug with honey and whiskey while the water heats, so the base starts melding before the hot water hits.

Hot Toddy Recipe (Knob Creek + Lemon + Honey + Winter Spices)

Time: ~5 min.

Yield: 1 Drink

Ingredients (1 serving)

• 3 oz (89 ml) whiskey/bourbon (Knob Creek here)
• 1–2 tsp honey (to taste) 
• 1 lemon round (plus an optional extra slice for garnish)
• 4–6 oz hot water, just off boiling (adjust to taste) 
• ½ tsp cinnamon or 1 cinnamon stick
• 2–4 whole cloves (start low—clove can take over) 
• 1 star anise pod (optional but excellent) 
• Optional: a small splash of lemon juice if you want it brighter

Directions

1. Start the mug base (while the water heats): Put honey in the bottom of a heat-safe mug. Add whiskey, then place one lemon round on the bottom of the cup. Let it sit while you heat the water (this gently “pre-infuses” the base).
2. Heat water in a kettle/tea pot until steaming hot (just off boiling). 
3. Add cinnamon, cloves, and star anise to the mug.
4. Pour in the hot water (start with 4 oz / 120 ml) and stir well to dissolve the honey.
5. Steep 2–5 minutes, then sip.
   • If spice gets too aggressive (usually cloves), add a little more hot water or strain into a fresh mug.

Notes that Actually Matter

• Clove warning: 2 cloves is subtle; 4+ gets intense fast. 
• Want it brighter? Add a small squeeze/splash of lemon juice right at the end (lemon can flatten if it “cooks” too long).
• Want it sweeter? Add another teaspoon of honey—toddy balance is personal.

What I used

• Whiskey – Knob Creek
• Cantina Mug – CB2
• Cinnamon – The Spice Hunter
• Small Tray – Seletti 
• Amazon Options – Link

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