We’ve already established hot apple buttered rum as a great winter cocktail made possible by last season’s preserving frenzy, but I’d like to add another one to the bar menu: the cherry hot toddy. Hot water, whiskey, lemon, honey, a cinnamon stick, and some dried cherries. Yum. It’s actually quite delicious without the alcohol, too.
I bet the next one will be even better, too, because until the day I mix it, these dried cherries are just going to sit in the whiskey, hopefully making it even cherrier. I’ll let you know how it goes.