Hot Toddy
This batched Hot Toddy is built for chilly nights and fireside pours. Bourbon, honey, lemon and cinnamon, kept warm in the Cooler Keg so guests can help themselves.
Ingredients
- 1480 ml bourbon
- 4440 ml water
- 240 ml honey
- 240 ml fresh lemon juice (strained)
- 4 cinnamon sticks
Directions
- Add all ingredients except the bourbon to a large pot.
- Bring to a boil, then reduce the heat.
- Simmer for 30 minutes.
- Cool to about 65 C, strain into the keg, add room temperature bourbon, and close the lid (bourbon will bring it closer to about 60 C).
- Place the keg in the Cooler Keg with room temperature (not frozen) ice packs so it stays warm rather than chilling down.
- When ready to serve, set pressure to 5 psi and pour.
- Pro tip: keep the Cooler Keg and packs at room temperature before loading a warm keg, and make this as close to service as you can for proper hot sips.
Cooler Keg Serving Notes
Keg Pressure
0 psi
Serving Pressure
5 psi
Serving Temp
Warm (up to about 60 C)
