Built on a classic toddy template, this drink incorporates the natural pairing of scotch and bittersweet marmalade into the formula. It’s up to you whether you want to strain out the preserve’s citrus shred, but it’s fully edible and makes a nice, English-inflected addition to this winter warmer. Alternatively, you could replace the water with black or Earl grey tea.
- In a small saucepan, add the water, lemon juice, syrup, and marmalade, and heat until steaming. Pour into a mug, add Scotch, and stir gently. Garnish with the orange wheel half and a dusting of freshly grated nutmeg.
Leslie Pariseau is a writer and editor in New Orleans. She's written for The New York Times, The Los Angeles Times, GQ, The Intercept, The Ringer, Oxford American, Jacobin, and Condé Nast Traveler among others. Leslie co-founded PUNCH, and is a former editor for both TASTE and Saveur and co-author of SPRITZ. With her partner Tony Biancosino, Leslie co-founded Animals & Co., a creative production studio, where she develops and produces television, documentaries, and podcasts. Together, they also own Patron Saint and St. Pizza, a wine shop and pizza shop in the Lower Garden District.