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Meyer Lemon Hot Toddy

  • Prep 5 min
  • Total 50 min
  • Servings 4
  • Pinterest
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Catching a cold? Got the shivers? Need a drink? You've come to the right place. MORE + LESS -

Bev Weidner
August 27, 2014


meyer lemons
teaspoon cayenne pepper
cup white sugar
cup water
cup bourbon
1 1/2
ounce simple syrup (made from above)
ounce meyer lemon juice (from the lemons)
cup honey


Hide Images
  • 1
    Using a vegetable peeler, peel the lemon zest from both lemons and toss into a mini food processor.
  • 2
    Add the cayenne pepper as well. And maybe a tiny pinch of sugar.
  • 3
    Blitz until it's as finely chopped as possible.
  • 4
    In a small saucepan, combine the sugar, water and zest mixture. Simmer on medium for about 15 minutes, until a syrup forms and thickens.
  • 5
    Strain and let cool for 15 minutes. Discard solids.
  • 6
    Back in the pan, add the bourbon, honey, 2 oz of lemon juice and the simple syrup. Warm up to desired heat and serve in glass mugs and garnish with lemon peel.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
I recently returned from a trip to sunny Florida where a sweet friend of mine handed me a bag of Meyer lemons.

Um, what am I supposed to do with these again?

Me: "Thanks! Who's Meyer and when did he gives you his lemons?"

Her: "Meyer's not a person. Well, I mean he is. He's an agricultural explorer from 1908, but it doesn't matter. These lemons are awesome!"

Me: "So what makes it a Meyer lemon? Should I be nervous?"

Her: "Ha! It's a cross between a lemon and a mandarin or an orange. It's really good. Just take this BAG already."

Me: "Okay, but if I eat these and my face turns into puckered Meyer freakiness, I'm calling you."

Her: "Someone give this girl something to do in life, please."

Life handed me Meyer lemons, so I made….MEYER LEMON HOT TODDIES!

Can I get a "what? what?"

Sorry, I get excited.

Let's Toddy!

We'll need some Meyer lemons (duh,) some whiskey, honey, sugar and cayenne pepper.

Start by peeling the lemon rinds and tossing them into a mini food processor along with a good pinch of cayenne pepper and sugar.

Blitz. Blitz. Blitz!

Simmer some water with the sugar and the blitzed cayenne-y peels for a while and you end up with a lemony simple syrup! Go ahead and strain it and discard the solids.

Back in the pot add the whiskey. Then pour in the honey.

Then squeeze in the juice from one lemon. And make sure your nail looks EXTRA jank before taking pictures.

Pour in that syrup ya made! Proceed to ignore the jank nail.

Simmer lightly until nice and hot. Pour into glass mugs and garnish with a thin lemon peel. (p.s., I watched a video to find out how you make lemon peels, btw. It's easy!)

Sip your way back to health AND a nice buzz in no time!


*Bev asks you to hot your toddy responsibly. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.

Which tradition would you never skip? Spill it!

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