I adore the occasional warming alcoholic drink in winter. The use of ginger ale in this hot toddy gives it a lovely, calming, therapeutic quality. Or is that the whisky?
- 375 ml ginger ale
- 1 tbsp raw or demerara sugar
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp whisky (use a mildly peated version)
- shredded ginger, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place ginger ale and sugar in a small saucepan over high heat and bring almost to the boil. Remove pan from heat, stir in the lemon juice and whisky, then pour into warmed glasses or cups. Serve immediately with shredded ginger.
Photography Alan Benson