- 6 oz. ginger-infused apple cider
- Thin slice of fresh ginger or one piece of crystallized, candied ginger
- 1 tsp. honey
- 2 oz. bourbon (Maker's Mark or Jim Beam are preferred)
- Slice of lemon
First - Ginger-infuse the cider:
Peel and chop the ginger. Bring apple cider to a boil in a nonaluminum pot. Add several slices of cut and peeled ginger when cider boils. Turn heat off and steep for 30 minutes. Puree this mixture in a blender and strain through cheesecloth. Refrigerate until ready to use.
Second - Make the ginger toddy:
Heat the ginger-infused cider, but do not boil. Add bourbon. Stir in honey. Pour into a coffee mug. Garnish with lemon and ginger slice (or use crystallized ginger).