COLD TODDY

Cold Toddy image

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 10

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1 medium orange
5-6 medium lemons
4 (3") cinnamon sticks
1 (4") piece ginger, peeled, smashed, plus more thinly sliced for serving
4 Earl Grey tea bags
1 tsp. whole cloves
2/3 cup honey
2 cups rye whiskey (we recommend Angel's Envy Rum-Finished Rye)
1 tsp. orange or aromatic bitters
Orange twists (for serving)

Steps:

Using a vegetable peeler, remove zest from orange and 1 lemon in wide strips, leaving white pith behind; slice fruit in half. Squeeze juice from orange into a small bowl (you should have about 1/4 cup). Squeeze juice from lemon into a measuring glass. Slice remaining lemons in half and squeeze juice into glass to measure 1 cup total; save any remaining lemon halves for another use. Set orange and lemon juice aside.
Place zest in a small saucepan. Whack cinnamon sticks with the side of a chef's knife to break up a little and add to saucepan along with smashed ginger, tea bags, cloves, and 1 3/4 cups water. Bring to a boil and immediately remove from heat; let sit 5 minutes. Remove tea bags, then stir in honey; let cool completely, about 20 minutes.
Strain tea mixture through a fine-mesh sieve into a pitcher and add rye, bitters, and reserved orange juice and lemon juice. Add 2 cups ice and stir until ice is melted and toddy is very cold.
To serve, pour toddy into tumblers filled with ice and garnish with ginger slices and orange twists.
Do Ahead
Tea mixture can be made 3 days ahead; cover and chill. Toddy can be made 1 day ahead; cover and chill.