Spiced Cranberry Orange Hot Toddy

This sweet and savory Spiced Cranberry Orange Hot Toddy is made with warm spices like cinnamon, star anise, and fresh ginger. Top with bourbon, spiced rum, or barrel-aged gin to bring this new take on a classic cold-weather cocktail to the next level. Garnish with a cinnamon stick or add a cinnamon sugar rim to your glass to make it even dreamier.

A little background on the hot toddy it originated as a wintertime version of all old-fashioned featuring hot water honey lemon and bourbon. During the mid-19th century, it actually became heralded as a remedy for the common cold. Flash forward in time, and this beverage has taken on many different forms and varieties. For my spiced cranberry-orange version, I decided to lean into flavors that fully represented the holiday spirit. Pairing the tartness of the cranberry with the sweetness of the orange and finishing with the warm spices of we have grown to love during this time of year like ginger, cloves, cinnamon, and star anise.

Although hot toddies are traditionally made with bourbon, the fruity base of this cocktail also works well with barrel-aged gin to give it a pine-like essence or with spiced rum which will add a little more sweetness. Grab the recipe below!

Spiced Cranberry Orange Hot Toddy

Ingredients

For the Cinnamon Sugar Rim

• 1/3 Cup Cinnamon Sugar (in a small bowl)
• 1/4 Water (in a small bowl)

For the Cocktail

• 2 Cups Cranberry Juice
• 1 Cinnamon Stick
• 1 Tablespoon Whole Cloves
• 2 Star Anise Pods
• 1 Inch Long Strip of Fresh Ginger
• 3 Ounces (2 Shots) of Barrel-Aged Gin (or Bourbon or Spiced Rum

Instructions

1. Prepare the cinnamon-sugar rim by running an orange wedge around the rim of the glass followed by dipping the glass into the small bowl of cinnamon-sugar mixture. Turn the glass clockwise three times to ensure the cinnamon sugar rim is even on all sides.
2. Add cranberry juice, cinnamon stick, whole cloves, star anise, orange wedges, and fresh ginger to a pot. Heat until it reaches a boil. Allow cooling for 3-5 minutes before moving to the next step.
3. Strain off the spices using a sieve or a French press and pour into a mug.
4. Top with barrel-aged gin (alternatively you can use bourbon or spiced rum). Stir with the cinnamon stick until combined. Garnish with an orange wedge.