Kimberly Patton-Bragg’s Hot Toddy Old Fashioned in a glass beside a pitcher of ice
Image by Sam Hanna

Warmth is a source of inspiration for Kimberly Patton-Bragg’s holiday hot toddy old fashioned. Drawing on the classic hot toddy, she chills the historically Indian libation, adding her own sweet spin with a spiced honey syrup and then adapting the recipe into an old fashioned variation.

“The honey—with it being spiced with allspice, clove, and the star anise, those great aromatics—really speaks Christmas to me,” Patton-Bragg says. “That’s why I added them to the honey, and it matches perfectly with bourbon.”

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Serves 1

    Hot toddy old fashioned
  • 2 ounces bourbon
  • 1⁄4 ounce Spiced Honey Syrup (recipe follows)
  • 2 dashes Angostura bitters
  • Garnish: Orange peel
  • Spiced honey syrup
  • Makes 1 cup
  • 12 cloves
  • 8 whole allspice
  • 2 star anise pods
  • 1 cinnamon stick or Mexican canela
  • ½ cup hot water
  • ½ cup honey
  1. Make the spiced honey syrup: Steep cloves, allspice, star anise, and stick of cinnamon or Mexican canela in hot water until fragrant. Using a fine-mesh strainer, strain the liquid into a container and add in honey. Stir until dissolved.
  2. Make the hot toddy old fashioned: In a rocks glass, stir together bourbon, Spiced Honey Syrup, and bitters. Add a king cube and stir 10 times before expressing orange peel over glass. Using kitchen shears, cut peel in the shape of a holly leaf and serve.
  • Recipe By
    Kimberly Patton-Bragg of Palm & Pine in New Orleans
  • Contributing City
    New Orleans
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