336 hr 10 min
10 min
336 hr
1 serving; 1/2 cup infused rum


Echinacea-Infused Rum: 
  • 1/2 cup white rum
  • 1/2 ounce fresh echinacea root or 1/3 ounce dried
Hot Toddy:
  • 1/2 cup fir needles from the Fraser fir (Abies fraseri) or Norway Spruce (Picea abies)
  • 2 tablespoons eucalyptus honey
  • Pinch freshly ground black pepper
  • 3 calamondin oranges or 1 lime, sliced
  • 1 star anise
  • 1 cup boiling water
  • 1 teaspoon unsalted butter


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.

Cook's Note

The rum will keep in a cool, dark place for up to 1 year.


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