- 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.
Whiskey-Cured Cold Smoked SalmonSteven Raichlen
This cold-smoked salmon is prepared with single malt Scotch whiskey and dark brown sugar. As always, buy fresh wild salmon when you can get it, preferably coho or king.
Other Seafood Recipes:
Whiskey-Cured Cold Smoked Salmon
A hot toddy is one of the most popular whiskey-based home remedies. Versions of this spiked tea vary, but a common recipe is a mug of hot water, 1 shot of whiskey or other distilled liquor, 1 tablespoon honey and a slice of lemon. Another favorite is whiskey cough syrup, an old fashioned cold remedy that contains no drugs or chemicals. A simple recipe is 2 parts honey and 1 part whiskey, while another recipe calls for 2 parts whiskey and 1 part each vinegar, honey and brown sugar. The usual dose is 1 tablespoon. Another remedy is sucking and extracting the juice from whiskey-soaked lemon halves.
What whiskey is good for a cold?
Whatever you got. We appreciate everything from your granddad's mason jar to Evan Williams to Jack Daniels to Maker's Mark.
Whether you have a perfect remedy that you swear by or you're looking for a simple recipe to try combating flu season the au natural way with hot water, this cough remedy will make you feel instantly better. A homemade cough syrup is the way to go if you want to avoid over-the-counter decongestant s.
Faith Durand has a easy recipe for DIY bourbon cough syrup that any adult, sick or not, will enjoy. After hearing about this natural remedy, we wouldn't be surprised to find full-fledged adults faking sick. Find the original recipe on The Kitchn here.
Recipe: Rock & Rye Fizz for the New Cold Remedy
The Hot Toddy is so yesterday, today’s cocktail cold remedy is the Rock & Rye. Mixologist Dean Shivers revives this classic cocktail at Copperleaf, the restaurant and bar inside the Cedarbrook Lodge in SeaTac, Washington.
“Rock & Rye is a pre-Prohibition whiskey cordial that survived the temperance movement in the name of good home medicine,” Shivers explains. The cocktail, which originated in post-colonial America, thrived as a cure-all for everything from the common cold to sour temperaments.
According to Shivers, this elixir is also the grandfather of the Old Fashioned and, when made with high-proof whiskey, it drinks more like one, rather than a sickness-prevention liqueur. The cocktail also traditionally uses horehound, an herb in the mint family used to treat ailments.
Like going to the doctor’s office, this drink also leaves you with some candy — classic hard rock candy. If you can’t find this now-obscure candy to finish your cocktail at home, Shivers suggests substituting with granulated sugar, making sure it fully dissolves into the drink mixture.
“Partly this cocktail is inspired by cold season, but more so it is inspired by the fall and winter flavors,” Shivers says. It “works both as a cousin to an Old Fashioned over ice or as a [hot] toddy. Regardless, this drink is great because it is so easy to execute. The addition of a fresh lemon garnish is important because the acidity helps bring the flavors together and balance the sweetness of the dried fruit.”
Think of your health and mix up a bottle of the Rock & Rye fizz this weekend.
Rock & Rye Fizz
Makes 1 bottle, about 12 servings
1 bottle (750ml) Woodinville Whiskey rye whisky
Zest from 1 orange
Zest from 1 lemon
6 dried apricots
1 cinnamon stick
1 star anise
1 tablespoon dried horehound herb
6 ounce rock candy, or 1/2 cup cane sugar
Garnish: 12 slices of lemon studded with cloves
1 quart-size Mason jar
Y-style vegetable peeler
Chinois, coffee filter or cheese cloth
With a vegetable peeler, remove zest from the entire orange and lemon. Be careful to avoid as much white pith as possible. Chop the apricots in 1/2-inch cubes. In a quart-size Mason jar, add the peels, apricots and whiskey, then cap and shake. Store in a cool place out of direct sunlight for 2 to 3 weeks, shaking the jar once a day. After 2 to 3 weeks, the fruit should be soft and pale, and the liquid should be darker. Add the spices, horehound and sugar. Allow this to infuse similarly for another week. After this, remove the solids by filtering through a chinois, coffee filter or cheese cloth-lined strainer. Keep refrigerated for up to 1 month.
When ready to drink, serve over ice with a slice of lemon, or add as a substitute to your favorite toddy recipe.
Bourbon Whiskey Vanilla Bean Cold Process Soap Recipe
Coconut Oil – 12.5 oz.
Shea Butter – 2 oz.
Sunflower Oil – 2 oz.
Avocado Oil – 2.5 oz.
Olive Oil – 15 oz.
Sodium Hydroxide – 4.8 oz.
Distilled Water – 9 oz.
Bourbon – 1 oz.
Vanilla Bean Powder – 2 tablespoons
Juniper Essential Oil – .5 oz.
Almond Essential Oil – .5 oz.
Ylang Ylang Essential Oil – .5 oz.
Grapefruit Essential Oil – 1 oz.
Safety Warning: This recipe is for soapmakers who have a basic knowledge of the soapmaking process and know the correct safety procedures to use when handling lye. If you are new to soapmaking, visit our beginner instructions. Be sure to wear safety goggles and gloves while soaping.
Step 1 – Make your lye solution and set aside to cool down.
Step 2 – Weigh the coconut oil and shea butter into a microwave container. Melt, just until melted.
Step 3 – Add the liquid oils to the melted oils. This helps to cool the temperature down.
Step 4 – Add the vanilla bean powder and essential oils to the base oils.
Step 5 – Once the oils and lye are cooled to under 90 degrees F, pour the lye into the oils and emulsify.
Step 6 – Add the bourbon and mix by hand.
Step 7 – It will start to thicken! Pour into your mold quickly.
Step 8 – Tease the top if you want peaky tops. Sprinkle with vanilla bean powder.
Step 9 – Let sit overnight to saponify.
It will probably gel because of the sugars in the alcohol.
Step 10 – The next day, unmold and cut your soap.
Step 11 – Cure for a minimum of 4 weeks.
If you find that this soap gets away from you and seizes, simply dump it into a crockpot and hot process it.
Do you have a special recipe or remedy for kicking a cold?
Disclosure: This post includes affiliate links.
Disclaimer: Although all Keeper of the Home contributors are passionate about nutrition, natural living, and alternative health issues, we are not certified nutritionists, medical doctors, or practitioners of any kind. We are not licensed to counsel anyone in medical matters, nor may we be held responsible for any course of action that you choose in regards to your own health or that of your family. Please remember that what we are sharing is the result of our own experiences and years of study, but may not necessarily be the right course of action for you. We are advocates of becoming informed, knowledgeable, and responsible for one’s own health, but our desire is not to be an authority on any matters of health for you, nor would we presume to have sufficient knowledge to do so. Our hope is that what we share may encourage you and start you on the road to doing your own research and seeking the opinions of professionals or others that you trust.
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1. Hot for Rye Toddy
You don't need a sore throat as an excuse to imbibe The Hot for Rye Toddy. Smith Teamaker Red Nectar - a blend of roobois and honeybush - is steeped in a mug for five minutes with hot water, allowing the herbal infusion to enhance the cocktail with woody, fruity notes. From there, it only gets better by adding an ounce and a quarter of Bulleit Rye.
The blend of the tea paired with the vanilla and oak characteristics of Bulleit Rye take this hot toddy to the next level. Drink it straight or doctor it up with a twist of citrus, honey, and spice for a comforting hot toddy worthy of a roaring fire on a winter night.
- Place 1 Smith Teamaker Red Nectar sachet in a cup or mug
- Add boiling water, leaving room for the whiskey
- Steep 5 min
- Add 1 1/4 oz. Bulleit Rye
- Remove tea sachet
Twists to Add
- Add orange peel
- Add 1-2 cloves
- Add 1 cinnamon stick
- Add 1 tablespoon raw honey
- Garnish with lemon wedge, lemon slice, orfresh lemon juice
The perfect hot toddy
Felicity's perfect hot toddy. Photograph: Felicity Cloake
1cm piece of ginger, peeled and sliced
1 strip of lemon peel
1-2 tsp lemon juice
Grating of nutmeg
1. Put the water in a small pan along with the spices and peel over a low heat. Bring to a gentle simmer. Meanwhile rinse a heatproof glass with hot water and dry.
2. Pour the whisky into your warmed glass, then pour over hot water and spices. Stir in the honey and lemon juice and taste for sweetness. Top with a little nutmeg, and breathe in deeply.
Hot toddies: precious medicine, or dangerous quackery? What do you like to put in yours, and if you don't favour a toddy, which drinks, alcoholic or otherwise, do warm your cockles and cut through your colds at this time of year?