Slow BurnGHIA MULLED
“Because more bitter is better in my book! Here's what I'd rather drink to a hot-toddy…” Clare De Boer, King, New York City
- 2 oz Ghia
- 8 oz water
- 1 tsp honey
- 1 tsp coriander and/or fennel seeds, whole
- Fresh ginger, peeled and sliced
Combine water and fresh ginger slices with coriander and/or fennel seeds in a saucepan over low heat and stir. Bring to a simmer and let steep for one hour, then strain. Add a lug of Ghia and honey to taste. Drink from a mug while it's warm.