Bushmills Hot Toddy Infusion Recipe

A hot toddy is a classic cold- and flu-killing drink consisting of hot water and whiskey flavored with lemon and cloves. This infusion might not cure you of your sickness but it sure tastes great!

Even though the recipe is for a traditional infusion, you can put the mason jar in a sous vide machine set to around 140°F (60°C) for 2 to 3 hours and it can be done for dinner tonight!

I like the milder flavor of Bushmills but you can use any whiskey, Scotch or bourbon you like. The infusion is great on its own but for a classic hot toddy just combine the infused whiskey with some boiling water, sugar, and maybe a slice of lemon. I usually use 2 oz of the infusion with 4 oz hot water and 1 tablespoon of honey.

Hot toddy infused bushmills

Modernist Tools, Ingredients, and Techniques Used

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Bushmills Hot Toddy Infusion Recipe

  • Published: November 30, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 Days

Bushmills Hot Toddy Infusion Ingredients

For the Bushmills Hot Toddy Infusion

2 lemons
1 tablespoon whole cloves
1 cinnamon stick
1.5 cups Bushmills Irish Whiskey

Bushmills Hot Toddy Infusion Instructions

For the Bushmills Hot Toddy Infusion

Lightly scrub the outside of the lemons then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.

Combine the lemon zest, cloves, cinnamon and Bushmills in a Mason jar or glass bottle then seal. Place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks, shaking the bottle every day or two. Strain the whiskey before using.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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