Football bores you to tears — yet you find yourself layering up week after week during game season. Take one for the team and stir up some pregame fun with a cold-weather recipe from The Whistler’s Paul McGee (adapted from LeNell Smothers and Greg Lindgren). At the very least, it’ll earn you a victory dance.
Rock and Rye Toddy
Makes approximately fifteen servings
1 horehound tea bag*
25 oz. rye whiskey (Old Overholt brand)
¼ oz. Angostura bitters
Peel of 1 orange
Peel of 1 lemon (plus extra for garnish)
2 cinnamon sticks
4 oz. demerara syrup (1 part demerara sugar to water)
2 oz. cherry syrup (Luxardo Marasca, available at zingermans.com)
Star anise pods
1. Steep tea bag in a jar with rye whiskey for 2 hours.
2. Remove tea bag. Place all other ingredients in the jar; let flavors marry for 3 days.
3. Strain all solids from the liquid.
4. Serve 2 oz. of mixture to 3 oz. of hot water. Gently stir and garnish with a lemon peel and a star anise pod.
*Horehound is an herb known for its natural cough-suppressant qualities.
The Whistler, 2421 North Milwaukee Avenue, at Fullerton Avenue (773-227-3530 or whistlerchicago.com).
Photo: Robert Brenner / Courtesy of The Whistler