Hot Toddy with Homemade Ginger Liqueur

Infusing fresh ginger into brandy with citrus zest and the earthy sweetness of Turbinado Sugar brings this concoction to life. It’s just the thing for those cold days best enjoyed indoors or restoring yourself after some chilly outdoor fun.

Prep Time
30 minutes
72 hours infusing time
Cook Time
20 minutes
Two hot toddies in glass mugs garnished with orange slices and cinnamon sticks, one on a wood platter with garnishes and sliced

Medium saucepan with lid

Liquid measuring cup

Scale OR dry measuring cups

Measuring spoons

Paring knife

Cutting board

Heatproof spatula

Resealable jar OR glass container (1 L) x 2

Fine mesh sieve


Large measuring cup OR pitcher

Heatproof glass OR mug

  • 1½ cup (375 ml) water
  • ¾ cup (150 g) Redpath Simply Raw™ Turbinado Sugar
  • ½ cup (80 g) fresh ginger, washed, thinly sliced
  • ½ vanilla bean
  • 8 lemon zest, wide strips
  • 6 orange zest, wide strips
  • 2 tbsp (12 g) grated fresh ginger
  • 1½ cup (375 ml) brandy
For the hot toddy:
  • ¾ cup (188 ml) water, just boiled
  • 1 tea bag (chai, black, green, or chamomile)
  • 3 to 4 tbsp (45 to 60 ml) ginger liqueur, or to taste
  • 1 tbsp (15 ml) lemon or orange juice, preferably freshly squeezed
  • 1 tsp (5 ml) apple cider vinegar
Garnish (optional):
  • Lemon slice
  • Orange slice
  • Ginger slice
  • Cinnamon stick
For the ginger liqueur:

Step 1

In a medium saucepan combine water, the Redpath Simply Raw™ Turbinado Sugar, and sliced ginger.

Step 2

With a sharp knife, split the half vanilla bean in half lengthwise and with the back of the tip of the knife, gently scrape the seeds from each half. Add the seeds and the vanilla pod into the saucepan.

Step 3

Place saucepan over medium heat and bring to a boil, stirring to dissolve the sugar. Reduce heat to medium-low and simmer; 20 minutes. Remove from heat, cover, and allow the flavours to infuse into the simple syrup; 10 minutes. Remove the lid and allow to cool to room temperature; 20 to 30 minutes.

Step 4

Into the bottom of a clean, sanitized 1 litre jar or glass container (with an airtight lid), place the strips of lemon, strips of orange, and the grated fresh ginger. Pour the brandy over the strips and ginger. Add the cooled simple syrup into the container and stir well to combine. Seal and allow to sit at room temperature for 24 hours.

Step 5

After 24 hours, shake or stir the contents and allow the liqueur to sit for another 24 hours.

Step 6

Using a fine mesh sieve lined with cheesecloth, strain the ginger liqueur into a large measuring cup or pitcher (see Chef’s Tips). Pour liqueur into another clean, sanitized, resealable 1 litre jar or glass container. Seal and rest the liqueur for another 24 hours to allow the flavours to develop fully. Store at room temperature or in the fridge for up to a year (see Chef’s Tips).

For the hot toddy:

Step 1

In a heatproof glass or mug, steep the tea bag with the hot water; steep accordingly depending on the tea used. Remove tea bag.

Step 2

Add the ginger liqueur, lemon (or orange) juice, and apple cider vinegar. Garnish and serve immediately.

A hot toddy in a glass mug garnished with orange slices, star anise, and cinnamon sticks, on a plate with sliced ginger, cinnamon, and orange.