Barebones Spiced Hot Buck
Recipe by Ryan Manning
- 2 sticks cinnamon
- 6 oz lemon juice
- 6 oz orange juice
- 4 oz ginger juice
- 5 oz honey
- 1½ oz allspice dram (optional)
- 7½ oz buffalo trace bourbon
- 7½ oz Pierre Fernando 1840 cognac
- 12 oz water
- orange wheels and nutmeg for garnish
Add cinnamon to cast iron dutch oven over medium high heat and gently toss for an even toast until it begins to smoke.
Add 6 oz water and honey. Mix until honey is incorporated.
Add remaining water and steep until mixture just begins to simmer.
Add remaining ingredients, unhurriedly, and continue heating until desired temperature is reached—the mixture should be steaming, but not quite simmering.
Ladle into enamel mugs. Garnish with orange wheels and grated nutmeg.
Note regarding ginger juice: If you don’t have a centrifugal or masticating juicer, grate ginger into a muslin or lint-free towel lined bowl. Create a ball and squeeze juice through fabric into measuring cup.
Photos Courtesy of Breanne McMahon