For the echinacea-infused rum: Combine the rum and echinacea root in a jar and cover and let steep in a cool, dark place for 2 weeks. Strain out the rum and bottle up.
For the hot toddy: Put the needles in a teapot or bowl with the honey, pepper, oranges and star anise and pour over the freshly boiled water. Cover and let steep for 15 minutes. Strain the liquid into a pan, and reheat on the stove. Add 1 shot (1 ounce) of the echinacea-infused rum and the butter and stir until melted. Serve in a large cup. For adults, drink 1 cup only in the evening or before bedtime. Best made fresh to drink immediately.
The rum will keep in a cool, dark place for up to 1 year.
Recipe courtesy of James Wong