Fir Tree and Calamondin Hot Toddy

  • Recipe courtesy of James Wong
  • Show: Grow Your Own Drugs
  • Episode: Grow Your Own Christmas

Total Time:
336 hr 10 min
Prep:
10 min
Inactive Prep:
336 hr
Cook:
--
Yield:
1 serving; 1/2 cup infused rum
Level:
Easy

Ingredients

ECHINACEA-INFUSED RUM:
  • 1/2 cup white rum
  • 1/2 ounce fresh echinacea root or 1/3 ounce dried
  • Hot Toddy:
  • 1/2 cup fir needles from the Fraser fir (Abies fraseri) or Norway Spruce (Picea abies)
  • 2 tablespoons eucalyptus honey
  • Pinch freshly ground black pepper
  • 3 calamondin oranges or 1 lime, sliced
  • 1 star anise
  • 1 cup boiling water
  • 1 teaspoon unsalted butter

Directions

For the echinacea-infused rum: Combine the rum and echinacea root in a jar and cover and let steep in a cool, dark place for 2 weeks. Strain out the rum and bottle up.

For the hot toddy: Put the needles in a teapot or bowl with the honey, pepper, oranges and star anise and pour over the freshly boiled water. Cover and let steep for 15 minutes.

Strain the liquid into a pan, and reheat on the stove. Add 1 shot (1 ounce) of the echinacea-infused rum and the butter and stir until melted. Serve in a large cup.

For adults, drink 1 cup only in the evening or before bedtime. Best made fresh to drink immediately.

Notes

Cook's Note: The rum will keep in a cool, dark place for up to 1 year.

The content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.

Advertisement