Crimson Bulleit Punch Cocktail RecipeThis elixir has everything I look for in a holiday punch, a delicious ruby red color, the effervescence of champagne, a hint of ginger spice, and enough sweetness (but not too much) to coax this rather potent punch down with ease.
I’ve written the recipe in “parts” equivalents, so that you can easily make it by the punch bowl, or cocktail shaker quantities. If served in a punch bowl, I’d recommend making an ice ring to keep it chilled, in which you could freeze fresh cranberries and pomegranate arils.
We first made this punch exactly as written, shaking it all together in a cocktail mixer. It was a fine thing, heavy on the bourbon straight from the nose to the finish, boozy and big.
The Best Hot Toddy RecipeIn my digging to understand what makes a hot toddy a hot toddy to people, the most common response I got was that it must “be hot.” (That’s it? Really?)
So, already back to square one, I went in search of the definition of “toddy.” Some think the drink was invented by 17th-century Scottish doctors, who only recommended the addition of honey, lemon, and spices to help the medicinal, numbing Scotch go down a bit easier. Others trace the drink’s origins through its name—toddy being an Anglicization of the Hindi taddy, which translates to “drink made of fermented palm sap.” Armed by these two definitions (as well as many, many other dubious-sounding ones), I synthesized the hot toddy as: a hot beverage largely featuring the brackish, asphalt-punch of Scotch, with just enough lemon, honey, and hot water to make it feel cozy.
In order to drive that fuzzy feeling home, many versions of the drink will also include black tea and spices—but they don’t have to. In my various tests, I found it was hard to enjoy both the tea and the whiskey; both have such strong flavor profiles that they would compete when blended. But, for a non-alcoholic hot toddy that’s still interesting, you can simply replace the whisky with some strong-brewed Lapsang Souchong. Bold and smoky, this tea will provide the necessary body and tannic backbone that separates a hot toddy from a hot-lemon-water.
And returning to the original query: Please do pre-warm your mug in some way (fill it up with boiling water, let sit for a few minutes, then pour the water out), or drink from an insulated travel mug if you can. Cold toddies have their time and place, but this is not it.
Lastly, a note about garnish: A clove-studded lemon wheel or wedge is cute and certainly a possibility, but I’ve always been of the camp that believes if you can’t—or don’t want to—eat your drink garnish, then what’s the point? Save yourself the effort, and save that lemon for a future toddy.
Controversial, I know. Are you team Scotch or whiskey? Lemon wheel or none? Let us know in the comments.
Apple Peel Bourbon Cocktail RecipeThis is the best, and booziest, way to use apple peels. I got the idea from Tara Duggan's "Root to Stalk" (Ten Speed, 2013). Tara suggests serving it over ice, topped with ginger beer and a big squeeze of lime -- and I agree.
Spiced Bourbon Cocktail With Pomegranate Syrup RecipeA season-ready sipper starring Basil Hayden's® bourbon and a few classic fall flavors, like cinnamon, pomegranate, and fresh rosemary.
Wendy’s Bacon Cheeseburger RecipeWhere can you get a juicy burger that is so superior to drive-thru fare? Right in your backyard with this delicious bacon cheeseburger recipe. —Jackie Burns, Silverdale, Washington
Wendy’s Burger Americana RecipeGo on a burger road trip in your own backyard. Grill the patties and load them sky-high with your favorite toppings. For instance, peanut butter and bacon make them southern style; coleslaw and tomatoes, a northern version. —Susan Mahaney, New Hartford, New York
Wendy’s Parmesan Chicken Nuggets RecipeWendy's chicken nuggets are one of those foods that are really hard to resist. The crispy coating, juicy chicken, and savory seasoning are all a winning combination. If you're craving a taste of the Wendy's menu but don't want to make the drive to get it, try this recipe for homemade chicken nuggets. You will be able to make these at home and enjoy them as often as you want!
Wendy’s Slow-Cooked Chili RecipeThis hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana
Wendy’s Ground Beef Taco Salad RecipeIn spring we look for something light and refreshing on the menu after the heavier comfort food of winter; this salad is a great solution. —Muriel Bertrand, Shoreview, Minnesota