Another recipe in preparation for my eagerly-awaited trip to Scotland. In one month, I’ll be hiking through the Scottish Highlands, wrapped up all toasty warm in a scarf and mittens and a new pair of boots. The days will be short this late in the year, and the weather will be cold but otherwise unpredictable. I’ve done a good bit of traveling so far in my life, and I don’t think I’ve been anywhere more romantic and almost eerily tranquil as Scotland in wintertime—I can’t wait to go back. I’m looking forward to indulging in a bit of Scottish cuisine (including haggis, eek!) and will do my best to appreciate Scotch whisky, though I know very little about it. If any of you, dear readers, have the knowledge and inclination to educate me on the ins and outs of Scotch, I would much appreciate it. For now, I’ll mix up a hot toddy before bed and drift off to sleep, dreaming of fog and heather.
1 tsp honey
4 tbsp just-boiled water (or more—dilute as needed!)
3 tbsp whisky
1/2 cinnamon stick
tiny pinch nutmeg
1 1/2 tsp lemon juice
Squeeze honey into teacup. Add grated nutmeg and cinnamon stick.
Pour water over honey and add whisky and a squeeze of lemon juice. Stir to dissolve the honey, and drink up.