For infused bourbon:

1 pound dried cherries

1 tablespoon ground cardamom

750 ml bourbon

For Hot toddy:

1½ ounces black cherry cardamom bourbon

1 ounce ginger liqueur

½ ounce honey

4 cloves

½ lemon

3 ounces water

Dash of cayenne pepper

Method:

Combine dried cherries, ground cardamom and bourbon in a glass jar and let sit for two weeks, stirring every 3-4 days. Strain.

Squeeze the lemon juice into a small pan and add remaining ingredients, heat at medium temperature until warm.

Pour into a mug and top with cinnamon, nutmeg and a slice of clove-studded orange.

Recipe courtesy of Eno Wine Bar.