This time of year the ‘hot toddy’ draws a fair amount of interest; here’s another nifty one from the Chi Wulff family, Todd K. in Laramie.
…Last year two buddies and I went down to Casa Vieja Lodge in Guatemala to chase sails and marlin on the fly. Very different than what we Rockies trout guys were used (sic) but had a great time and boated fish every day out but one.
We all were most impressed with the locally distilled Zacapa Rum, aged in their warehouse above 8000 ft. after being distilled from fresh crushed sugarcane, not the typical molasses.
One evening one of our guys was feeling punky and the bartender on duty made him this Zacapa Hot Toddy; our friend perked right up after the second.
We’ve been tracking down Zacapa rum since then and use these toddies to fight off long Wyoming winter nights.
‘Nuff said; there’s a few more weeks left of winter for most of us.
4 ounces boiling water
1 ounce Zacapa 23 Rum
1/2 ounce clover honey
1 ounce fresh lemon juice
Shake the rum, honey and lemon juice in a shaker.
Pour the boiling water into your mug, add the shaker contents and stir.
Garnish with a wedge of lemon.
Enjoy.
