The formula for a hot toddy cocktail is pretty simple, and when made simply, they're good. They're a staple in Fall and Winter, when head colds and frigid temperatures make you crave a warm drink. The base of lemon, hot water, sugar or honey, and whiskey is a great soother of throats and cabin fever. Our Grandma Nancy is well known for sugegsting one before a cough drop. A good old holiday movie and a Hot Toddy just can't be beat, says Nanc the wellness guru.

I love to switch around the syrups for whichever season I find myself in. I use Apple Pie syrup in Fall, when warm spiced like cinnamon are all I'm craving after the heat of summer, and Rhubarb Vanilla when the hot house rhubarb starts growing in the valley near our farm. Lemon Herb syrup in a toddy gets me excited for Winter citrus season, when the stores fill with oranges and lemons from California and I play with the subtle differences of adding meyer lemons (a sweeter version of a lemon) or blood oranges to the drink. In sum, hot toddies are not just your grandma's sick day recommendation any longer. They're toasty, soothing, perfectly balanced blank canvases, waiting for you to add in your syrup of choice.

Glass: ceramic or heat safe glass mug

Ingredients:

• 4 ounces warm water
• 1 ½ ounces bourbon
• ¾ ounce Simple Goodness Sisters syrup
• 1 tea bag (optional)
• 1 slice of lemon or other citrus
• Cinnamon stick

A note on interesting combinations to try:

• Rhubarb Vanilla + black tea + lemon
• Lemon Herb + Meyer Lemon (no tea)
• Apple Pie + Lemon + ginger tea
• Berry Sage + Orange + chamomile tea

How to Make it:

Heat water to very warm but not boiling in a sauce pot or kettle. You can simply measure and add all ingredients to a wide mouth mug.

Or, make the drink like the pros: pour the hot water into the larger tin of a set of cocktail shaking tins. Add the tea bag, if using, to infuse in the hot water. Now nestle and float the smaller tin in the hot water. Use this small tin to begin mixing the drink. First measure in the bourbon to warm it slowly, raising the temperature without muting flavors or diluting it. Add Rhubarb Vanilla syrup and a lemon slice to the warming bourbon. Remove the floating tin from the tea water. Pour the hot tea water into the bourbon mix, then pour it all in a wide mouth mug. The wider the top of the mug, the less you will smell the warm alcohol vapors as you drink. After infusing for 3-5 minutes, remove the tea bag and add a cinnamon stick.

Nonalcoholic: To make it a mocktail, simply omit the spirit for a cozy, hot drink with many possible flavor combinations.