For this week's cocktail, we're feeling a little chilly, and we're going to let Thrillist pinch-hit on this one since they went to the trouble of making a whole how-to video for making this new hot toddy on the Late Winter Menu at Burritt Room (in the Crescent Hotel, near the Stockton Tunnel, run don't walk).
Bar manager Kevin Deidrich explains this variation on the traditional toddy (and for all those who poo-pooed our suggestion of adding tea to a classic toddy, take it from a professional it's good. Video below)
3 oz. hot water
Loose chrysanthemum tea
2 oz. Yamizaki 12 year Japanese whiskey
1/4 oz. yellow chartreuse
1/2 oz. lemon juice
short 1/4 oz. honey syrup (1-to-1 honey and hot water)
Steep tea in a toddy glass for about a minute, add the rest of the ingredients, stir. Garnish with a flamed lemon rind studded with cloves.