Serious Eats: Recipes
Scotch Hot Toddy
"I didn't invent this one," quips McCarthy. His version makes use of AnCnoc Highland 12-year single malt, with a squirt of honey syrup, a wedge's squeeze of lemon, and to garnish, cinnamon, star anise, allspice berries, and a coin of orange peel studded with whole cloves. On first sip the steam brings with it orange oils and warming spice, the sort of thing you could happily bury your nose in for awhile without bothering to take a sip. (You get around to that sip eventually, of course.)
Note: Honey syrup is honey cut with equal parts hot water, making it easier to work with and mix.