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When it gets cold out and my nose gets sniffly, I happily turn to the curing power of a hot toddy. My standby recipe is from an older version of a Gourmet cookbook for hot buttered rum that combines lemon juice, maple sugar, rum, boiling water and is dotted with a pat of butter. But I wanted to add a spicy element to the mix, using ginger tea as a base for the cocktail, which provides a tiny ginger burn at the back of the throat.


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