We love a good hot toddy on a cold winter night, and we’re always on the lookout for inventive new twists on the classic recipe. Imagine our delight when we came across this lovely riff from Graham Heubach at Chicago’s Sportsman’s Club, with its lovely fall flavors of port and orange and cinnamon.
Heubach’s recipe calls for tawny port, a variety with more age and sweetness than ruby port. We’ve tried it both ways, and find the distinction to be minimal; use whatever you’ve got on hand.
Build in the order given in a heatproof glass or mug. Top with 1.5 oz (or 45 mL) of hot water. Garnish with a strip of lemon or orange peel.
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