A cocktail lesson from the boozy Southern writer.
William Faulkner’s affinity for alcohol was no closely guarded family secret. Should you find yourself at Faulkner’s grave in Oxford, Mississippi, the only appropriate way to pay homage to the great Southern wordsmith is to take a swig of bourbon, pour some out, and then leave the bottle as an offering to the Light in August author.
Clearly, this is a man who knows how to mix a cocktail, and fortunately for us, The Great American Writers’ Cookbook features one of his favorite concoctions: the hot toddy.
Shared with the publication by his niece Kate, the following recipe is all but guaranteed to warm you from the inside out this winter.
Pappy alone decided when a Hot Toddy was needed, and he administered it to his patient with the best bedside manner of a country doctor. He prepared it in the kitchen in the following way: Take one heavy glass tumbler. Fill approximately half full with Heaven Hill bourbon (the Jack Daniel’s was reserved for Pappy’s ailments). Add one tablespoon of sugar. Squeeze 1/2 lemon and drop into glass. Stir until sugar dissolves. Fill glass with boiling water. Serve with potholder to protect patient’s hands from the hot glass. Pappy always made a small ceremony out of serving his Hot Toddy, bringing it upstairs on a silver tray and admonishing his patient to drink it quickly, before it cooled off. It never failed.