Whiskey Lemon Honey Food

WHISKEY HONEY LEMON COUGH SYRUP

Steps:

• Mix whiskey, honey and lemon juice together and stir well.
• Dosage for adults is 1 -2 tablespoons every 4-6 hours or as needed for cough. We like to drink it straight up. However, if you desire, you can place ingredients in either a cup of warm water or herbal tea, mix and sip on it. If you like it sweeter, add a little more honey to the mix.
• Mix 1 teaspoon of honey and 1 teaspoon lemon juice together. DO NOT ADD Whiskey. Mix together and can be taken straight up or mix in a little warm water. Do not give honey to children less than 12 months of age.

DR. PAT'S HOT TODDY COLD REMEDY

Steps:

• Place the whisky - Honey - Tea bag(s):.
• in a large microwave safe mug with 1 cup of Very Hot water.
• NOTE: microwave if it's not hot enough, place in the microwave for 1 minute or until it is piping hot, but not boiling.
• Add the honey.
• Pour the hot water into the mug over the spoon you used for the honey to get off the last little drops.
• Add the lemon juice and stir well.
• Add the lemon slice and serve.

CLASSIC HOT TODDY

Steps:

• In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.
• Add the whiskey, 2 teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.
• Garnish with a lemon round and cinnamon stick (if using). Enjoy!

HOT WHISKEY TODDY

Steps:

• Put honey or sugar into a mug. Fill 2/3 full with boiling water.
• Add Scotch whisky and stir.
• Garnish with a slice of lemon, dust with nutmeg, and serve.
• Use honey or sugar. You can add a few cloves or some cinnamon.

PENICILLIN COCKTAIL WITH GINGER, LEMON AND HONEY

Steps:

• Remove the peel from the ginger and roughly chop it. It's easiest to scrape using the back of a spoon.
• Using a juicer: this is the most efficient way of juicing your ginger. Add the peeled ginger to the juicer and it will do the rest!
• Using a food processor/blender: Add the peeled chunks of ginger to your food processor and pulse until it forms a paste. If using a blender you may need to add a couple of tablespoons of water to help it out. Strain this mixture through a nut milk bag or a cheesecloth, squeeze the juice out of the pulp.
• Then combine the ginger juice with an equal amount of sugar. So 1/2 cup of ginger juice needs 1/2 cup of sugar. Shake well to dissolve the sugar. Strain into a jar with a tight lid. This mixture holds in the fridge for at least 1 month.
• Mix honey with warm water until the honey dissolves. Pour into a jar with a tight lid and it will keep in the fridge for at least 1 month.
• Combine ginger syrup, honey syrup, lemon juice and whiskey with a few ice cubes in a shaker. Shake vigorously for 15 seconds. Strain into your favorite whiskey glasses. Serve with or without ice.
• I also love to garnish with a rosemary sprig. It adds a nice, aromatic touch that goes wonderfully with ginger and whiskey. Relax, and enjoy all this 'cures all' drink has to offer.

HOW TO MAKE HOMEMADE COUGH SYRUP WITH WHISKEY

Steps:

• Place lemon slices in the jar.
• Pour whiskey over the lemon slices.
• Spoon the raw honey on top.
• Seal the jar and shake for a minute.
• Let rest overnight, shake every few hours.
• Place 3-4 peppermint balls in the jar.
• Add lemon slices on top of the peppermint balls.
• Add about half of the honey.
• Repeat with another layer.
• Add whiskey to fill the jar.
• Put the lid on the jar and shake gently.
• Let the homemade cough syrup with whiskey and peppermint sit overnight, shaking every few hours.
• Combine whiskey, honey, and lemon juice in a mug.
• Pour in hot water. Stir well.
• Add a lemon wedge, cinnamon stick, or star anise if desired.
• Drink while hot.