There’s no better remedy for the Pacific Northwest rainy season than this Harvest Moon toddy.
- 2 oz Distiller’s Workshop Rye Whiskey
- ¾ oz Cascadia American Bitter Liqueur
- ½ oz Raft Lemon Ginger Botanical Cocktail + Soda Syrup (or honey and a splash of Ginger Liqueur)
- ½ oz lemon juice
- hot water
- Cinnamon stick for garnish
- Clove-studded lemon slice for garnish
Combine all ingredients in a heated mug or snifter. Top with hot water and stir to incorporate. Garnish with a cinnamon stick and clove-studded lemon slice.
Recipe by Sierra Kirk
