Cold Toddy

Ingredients

• •1 whole medium orange
• •5½ whole medium lemons
• •4 whole cinnamon sticks
• •1 piece ginger
• •4 bags Earl Grey tea bags
• •1 tsp whole cloves
• •⅔ cup honey
• •2 cups rye whiskey
• •1 tsp orange or regular bitters
• •8 twists orange twists

Cooking Instructions

1. 1.

   Using a vegetable peeler, remove zest from orange and 1 lemon in wide strips, leaving white pith behind; slice fruit in half. Squeeze juice from orange into a small bowl (you should have about 1/4 cup). Squeeze juice from lemon into a measuring glass. Slice remaining lemons in half and squeeze juice into glass to measure 1 cup total; save any remaining lemon halves for another use. Set orange and lemon juice aside.

   10 min

2. 2.

   Place zest in a small saucepan. Whack cinnamon sticks with the side of a chef's knife to break up a little and add to saucepan along with smashed ginger, tea bags, cloves, and 1 3/4 cups water. Bring to a boil and immediately remove from heat; let sit 5 minutes. Remove tea bags, then stir in honey; let cool completely, about 20 minutes.

   25 min

3. 3.

   Strain tea mixture through a fine-mesh sieve into a pitcher and add rye, bitters, and reserved orange juice and lemon juice. Add 2 cups ice and stir until ice is melted and toddy is very cold.

   5 min

4. 4.

   To serve, pour toddy into tumblers filled with ice and garnish with ginger slices and orange twists.

   5 min

5. 5.

   Tea mixture can be made 3 days ahead; cover and chill. Toddy can be made 1 day ahead; cover and chill.