Nothing says Thanksgiving to me quite like the warm, fall flavors of whiskey, ginger, and Allspice. This toddy makes for a great after-dinner drink, or just something to sip on while working in the kitchen all day.
To make the ginger-honey syrup: Combine 8 ounces cleaned, rough-chopped ginger (each piece should be about the size of your pinkie-tip) in a blender with 8 ounces each of honey and boiling water. Blend on high until mixture is smooth, and then fine-strain through a sieve.
To make the Thanksgiving Toddy: Combine bourbon, ginger syrup, lemon juice, allspice or pimento liqueur, and water in a double boiler over medium heat until hot. Transfer to preheated mugs and garnish with orange peel and star anise.* *No double boiler? No problem! Use a saucepan for controlled heat without scorching alcohol. To use. combine all toddy ingredients in the saucepan. Heat gently – you want it hot, not boiling — around 150–160°F. Stir occasionally to keep warm.
