While spring is only weeks away (Groundhog or not) much of the country is still in the grasp of winter’s chill. With that in mind, we thought a Hot Toddy would hit the spot this month. Hot Toddies are always invited to winter celebrations. Our version blends Copalli Barrel Rested Rum with its Jamaican cousin, some baking spices and a flicker of cinnamon. Sip up!
- 1½ ounces Copalli Barrel Rested Rum
- ½ ounce Jamaican rum
- 1 tablespoon cinnamon syrup
- 3 ounces boiling water
- Lemon peel
- Cinnamon stick
Add all ingredients into a warmed mug. Stir, then garnish with a lemon peel studded with cloves and your choice of a cinnamon stick or grated nutmeg.