From Bardstown to Paris [Cocktail Recipe]

In this wonderfully aromatic take on a classic Hot Toddy, created by Evan Wolf, beverage director of The Company Burger in New Orleans, the mulling spices add depth and complexity to the aromatic and bitter components of the Dubonnet Rouge, Wolf says. Recipe makes 12 servings

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  • 18 oz. Elijah Craig Small Batch (or other small batch bourbon)
  • 6 oz. Dubonnet Rouge
  • 6 oz. simple syrup (recipe below)
  • 4 oz. orange juice
  • 2 oz. lemon juice
  • 4 cinnamon sticks
  • 1 handful star anise
  • Lemon twists and cloves for garnish


Build all ingredients in a slow cooker and set on low to mull for one hour. To serve, ladle into mugs and garnish with clove-studded lemon twists. (Peel long swaths from a fresh lemon. Push cloves through the peels in any pattern you like, using 4 to 5 cloves per lemon peel.)

Simple Syrup

  • 1 cup granulated sugar
  • 1 cup water

Heat sugar and water until sugar is dissolved. Pour into a sealable container and keep refrigerated for up to six weeks.

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