Warming, spiced, whisky-spiked drinks on a cold night can really comfort the soul. Ginger is great for digestion, has strong flu-fighting qualities, and can reduce blood pressure. Ginseng helps with energy and cognitive function, and there’s lots of vitamin C in the mix with both orange and lemon juices.


1 chamomile teabag

4 thick slices fresh ginger, lightly scored

4 strips orange peel

½ cup orange juice

2 scant tablespoons lemon juice

5 cloves

6 cardamom pods, lightly smashed

2 star anise

4 pieces dried ginseng

2 tablespoons honey

1/3 cup whisky

6 dashes orange bitters


Small saucepan

2 heatproof glasses or mugs


Place the teabag into 1 cup boiling water and steep for 5 minutes, then remove the teabag.

Place the remaining ingredients into a small saucepan. Add the chamomile tea. Bring the mixture up to a gentle simmer. Cook on a very low simmer for 10 minutes to allow the flavors to infuse.

Serve in heatproof glasses or mugs, sit back, and relax.


As featured in the winter issue of Beekman 1802 Almanac Magazine. For more check out COCKTAILS WITH BENEFITS by Nicole Herft, published by Kyle Books. Photography by Nassima Rothacker.

by Aray Till

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Lots of ingredients I have read here and found the very exact formula of the cooking play hearts. This is real guidance I used in my kitchen and it was very unbelievable for me after taking the taste of this recipe. Thanks a lot.


Made this Ginseng Hot Toddy last night, and had it with a good friend. It was awesome. “Healthy-Whiskey?” YEP, only the Beekman’s could figure something like that out! Love all of these emails, and the trivia, and the recipes that are always included. You guys ROCK!!!