The Yuzu Toddy

Derek Alexander, the head bartender at Longman and Eagle in Chicago, Ill. with his creation, the Yuzu Toddy. (Longman and Eagle)

Derek Alexander, the head bartender at Longman and Eagle in Chicago, Ill. developed this warming dram to brace patrons against the frigid winds blowing off Lake Michigan. The smoky sweet bourbon pairs with tart and syrupy apple brandy, cut by citrusy yuzu and the sugary funk of yuzu-infused honey combine in near-boiling water to form one of the most satisfying hot toddies ever devised by man. It's a sophisticated take on what one might imagine sailors in northern waters might be downing as they avoid ice falling to the decks from the rigging above.  Or something that one imagines that no cold or flu could survive contact with its satisfying heat.

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Servings: 1

Ingredients:

1 Part Maker's Mark Bourbon

2 Heaping bar spoons of yuzu honey* (see below)

? Part Laird's Applejack Brandy

? Part yuzu juice

5 parts hot water

1/4 cup yuzu rind

1/2 cup honey

1/2 cup water

10 tablespoon sugar

1 1/2 teaspoon pectin

2 tablespoon yuzu juice

Preparation:

Combine all the ingredients and serve up hot in a large mug. But take a moment to breathe in the delicious sinus-clearing aroma before quaffing.

Add water to yuzu rind and bring to a simmer.

Mix the sugar and pectin together, then stir into the water and yuzu, pouring in a thin, steady stream while stirring. Bring to a boil.

Add the honey and stir until the mixture is thick. Add the yuzu juice. Cook for 1 minute. Remove from heat and keeprefrigerated when not in use.