Note: Use fir needles from the Fraser fir (Abies fraseri) or Norway Spruce (Picea abies.)
For the echinacea-infused rum:
15g fresh echinacea root (or 10g if using dried)
100ml white rum
For the hot toddy:
120ml fir needles
1 star anise
3 calamondin oranges or 1 lime, sliced
250ml boiling water
2 tbsp eucalyptus honey
Pinch of black pepper
1 shot (28ml) echinacea-infused rum (see ingredients above)
1 tsp unsalted butter
1. To make the echinacea-infused rum, combine the echinacea root and the rum and leave to steep in a cool, dark place for 2 weeks. Strain out the echinacea and bottle up. The mixture will keep in a cool, dark place for up to 1 year.
2. To make the hot toddy, strip the needles from the fir branches until you have 120ml.
3. Put the needles in a teapot or bowl with the star anise and sliced calamondin oranges or lime, honey and black pepper. Pour over the freshly boiled water. Cover and leave to steep for 15 minutes.
4. Strain into a pan, and reheat on the stove.
5. Once reheated, add the echinacea-infused rum and butter until melted. Stir, then serve in a large cup.
USE: For adults, drink 1 cup only in the evening or before bedtime.
CAUTION: Contains alcohol. Consideration should be made when driving.
STORAGE: Best made fresh for use at once.