Comfort Drinks: The Hot Tea Toddy

I've been home sick the past couple of days and relying heavily on the Holy Trinity of cold sufferers: ginger, lemon and honey. The first I've gotten via a large pot of chicken tinola, which I've been eating over the past day and a half with garlic steamed rice. The last two have come via tea and this nighttime version, a riff on the usual hot toddy.

• 6 oz. water
• 1 teabag (I used camomile, like Peter Rabbit's mom, then switched to Sleepytime when I ran out)
• 1 oz. whiskey or bourbon (Evan Williams was fine)
• honey (1-1/2 to 2 tsp. for me)
• lemon juice (2 or so tsp. for me)

Boil water. Pour into mug and add teabag. Steep teabag for a few minutes.

Add spirits, honey and lemon juice; correct seasonings if necessary.

NOTE: Tip of the hat to John, who broke his too-long silence by posting the recipe to these wonderful bread-and-butter pickles we - well, strictly he, as I was still at work during the process - made.

Touch of Evil

I came across this recipe (the work of San Francisco mixologist Jacqueline Patterson) at CHOW; it inspired my first foray into simple syrups. The result is a wicked, complex, deceptively innocent-tasting drink - a femme fatale disguised as a cheery Southern coed.

Incidentally, rhubarb is one of the recommended substitutes for tamarind in some sinegang recipes.

• 3 parts Bulleit bourbon
• 2 parts rhubarb syrup (recipe follows below)
  
• 1 part freshly squeezed lemon juice
• 1 dash absinthe (they recommend St. George, but note that Kubler is acceptable)
  
• ice
• 1 lemon twist
• mint leaf, crushed

Combine bourbon, syrup, lemon juice and absinthe in an ice-filled shaker. Shake, then strain into a glass.

Garnish with lemon twist and mint leaf. (Alternately, you can muddle another mint leaf in the glass.)

Rhubarb Syrup (makes 1 and 1/2 cups)

• 5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
• 1 cup granulated sugar
• 1 1/4 cups water

Combine all ingredients in a small saucepan and stir. Bring to a boil over high heat, then reduce heat to low. Simmer until rhubarb is falling apart and color has bled into the syrup, about 20 to 25 minutes.

Remove from heat. Strain and discard rhubarb solids. Let syrup cool to room temperature, then transfer to a resealable container and store in the refrigerator.