Port Toddy
Another warm drink to combat cold nights! And colds. A port toddy is one of winter’s unsung delights. Replacing whiskey with port in a toddy leads to something surprising and special. Somehow, it feels more curative than one with harder spirits: it’s like the alcohol-fortified equivalent of a bowl of homemade chicken soup. This requires a ruby port, which is the cheapest and most easily found. (The New York Times)
Ingredients
- 3 ounces ruby port
- 1 teaspoon brown sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon freshly squeezed orange juice
- 1 cinnamon stick
- Water just off the boil
- 1 1-inch-wide ribbon of orange peel studded with 3-5 cloves (optional)
Directions
- In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel.
- Add hot water to taste (I start with 3 oz), and garnish with the clove-studded orange peel, if using.
Source: NYT Cooking