Garnish:
Lemon wedge & cinnamon stick
How to make:
Place bar spoon in warmed glass. Add ingredients and STIR.
| 2 fl oz | Cognac VSOP |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| Top up with | Boiling water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Warms the cockles with cognac and a good dose of citrus.
Join the Discussion
... comment(s) for Hot Toddy (Hot Cognac & Lemon)
You must log in to your account to make a comment.