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
3 ounces water
Dash of cayenne pepper
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.