Jalapeno Hot Toddy Recipe

Prepare jalapeño and ginger

Slice the half jalapeño lengthwise, remove seeds if you want milder heat, then thinly slice or tear into smaller pieces. Peel and thinly slice the fresh ginger (about 1/2 tablespoon when sliced).

In a small saucepan, combine the sliced jalapeño and ginger with 1 cup of water. Bring to a gentle simmer over medium-low heat. Once simmering, reduce heat to low and let steep for 4 minutes for a bright, medium heat; steep 8 minutes for stronger heat and ginger flavor. Do not boil vigorously to keep the infusion clear.

Remove from heat and strain the liquid through a fine mesh strainer into a heatproof measuring cup or teapot, pressing gently on solids to extract flavor but not too much of the bitter oils. Discard solids.

Return 1 cup of the warm jalapeño-ginger infusion to the saucepan or use directly from the heatproof container. If needed, gently rewarm so it's hot but not boiling.

Stir in 2 tablespoons of honey until fully dissolved into the warm infusion.

Add 1 tablespoon of fresh lemon juice and stir once to combine.

Pour in 2 ounces of bourbon or rye whiskey and stir to integrate. Taste and adjust: add more honey for sweetness, more lemon for brightness, or a small splash more whiskey for strength.

Pour the hot toddy into a pre-warmed mug or heatproof glass.

Garnish with a lemon slice or wheel. If using, add a cinnamon stick and pierce two whole cloves into the lemon slice or drop them into the mug for aroma.

Serve immediately while hot. Warn guests that the drink carries a spicy warmth from jalapeño; provide extra honey or lemon at the table for adjustment.