Ingredients
For the Hot Toddy:
1/4 ounce (7 g) honey (or more, to taste)
3/4 ounce (23 ml) Fire Cider
1 1/2 ounces (45 ml) rye whiskey, mezcal, or tequila reposado
1/2 cup (120 ml) hot water
Lemon slice
For the Fire Cider:
1/2 cup (75 g) peeled, finely chopped garlic (about 10 cloves)
1/2 cup (about 4 ounces, or 112 g) peeled, finely chopped horseradish
1/2 cup (80 g) peeled, finely chopped onion (about 1 medium)
1/4 cup (about 2 ounces, or 56 g) peeled, finely chopped fresh ginger
1/4 cup (about 2 ounces, or 56 g) peeled, finely chopped fresh turmeric or 1 heaping tablespoon (7 g) ground turmeric
1 small orange (preferably a blood orange), quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1 habanero chile, or 2 chiles pequíns, or 1/8 teaspoon ground cayenne
1/2 teaspoon black peppercorns
2 to 3 cups (470 to 705 ml) apple cider vinegar
2 tablespoons to 1/2 cup (40 to 170 g) honey, to taste
Instructions
For the Hot Toddy:
Combine the honey, Fire Cider, and liquor in a mug. Top with hot water and stir. Garnish with a lemon slice.
For the Fire Cider:
Combine the garlic, horseradish, onion, ginger, turmeric, orange, lemon, chile, and peppercorns in a sterilized quart (1 L) jar. Pour the vinegar into the jar, stirring with a chopstick to release air bubbles. Leave 1/2 inch (1.3 cm) of headspace and make sure the ingredients are submerged.
Wipe the rim of the jar with a clean cloth. Cover the jar with a nonreactive lid.
Store the jar in a cool, dark place for 1 month, shaking it daily and ensuring that the ingredients stay submerged.
Strain through a fine-mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
Whisk in the honey to taste; I usually like about 2 tablespoons (40 g), but some folks like as much as 1/2 cup (170 g). Transfer to a sterilized bottle with a nonreactive lid. Store in the refrigerator for up to 1 year.
