Thanksgiving Toddy

By: Jeffrey Morgenthaler

  • Yield: 2 Servings
  • Cuisine: American
  • Course: Cocktail


Ginger-Honey Syrup:

  • 8 ounces cleaned, rough-chopped ginger (by volume)
  • 8 ounces honey
  • 8 ounces boiling water

Thanksgiving Toddy:

  • 3 ounces bourbon
  • 2 ounces Ginger-Honey Syrup
  • 1.5 ounces lemon juice
  • 2 teaspoons allspice or pimento liqueur
  • 6 ounces water


  1. 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.
  2. 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.