You don’t need a cold to add this infusion to a cup of hot tea, but it’ll certainly help if you do. The classic comfort combo of ginger, lemon, and honey will cure what ails you, but will also satisfy stirred over ice with a half-ounce of Cointreau and a dash of Angostura bitters.
- 1 quart of bourbon whiskey
- 1 thumb of ginger, skinned and thinly sliced
- Rind of one large lemon
- ¼ Cup of honey
- 3 long sprigs of rosemary
In a mixing bowl, combine honey and three ounces of bourbon. Pour the mixture into a medium sauce pan, add the lemon and ginger, and bring to a simmer over medium heat. Gently simmer for five to seven minutes, and let cool. Add the mixture to a clean one-quart mason jar, and fill with whiskey. Add the rosemary sprigs, seal the jar, and give it a shake to mix everything. Let it sit from 24 hours up to a week, depending on how strong you want the infusion to be. Strain through a fine mesh strainer, and then again through a coffee filter.