Gingerbread Toddy

• 1 1/2 cups water
• 2 quarter-sized slices of peeled, fresh ginger
• 2 cinnamon sticks
• 4 allspice berries
• 4 whole cloves
• 2 black peppercorns
• 1/4 teaspoon freshly ground nutmeg
• 4 teaspoons honey
• 1/2 teaspoon molasses
• 1/2 teaspoon granulated sugar, preferably turbinado
• 6 ounces bourbon
• 1-2 teaspoons freshly squeezed lemon juice
• orange bitters
• 1 thick-skinned orange

1. In a small saucepan, bring the water ginger, and spices to a boil. Lower to a simmer and cook for 8 minutes more.
2. Add in the honey, molasses, and sugar and stir to dissolve them.
3. Pour 1 1/2 ounces of bourbon into each of 4 mugs or tempered glasses. Add in 1/4-1/2 teaspoon of lemon juice and 2 dashes of bitters to each glass.
4. Strain the spices from the liquid. Top each glass with 4 ounces of the warm liquid. Garnish each glass with a twist of orange peel, taking care not to use any of the bitter pith.

water, fresh ginger, cinnamon sticks, berries, cloves, black peppercorns, freshly ground nutmeg, honey, molasses, sugar, bourbon, freshly squeezed lemon juice, orange bitters, orange

Taken from food52.com/recipes/8451-gingerbread-toddy (may not work)