Ginger infuses this lemony hot toddy with spiciness--the perfect antidote to chilly winter weather.
Oxmoor House SEPTEMBER 2012
1. Place first 5 ingredients in a 4 1/2-quart electric slow cooker. Cover and cook on HIGH for 4 hours. Remove and discard ginger slices.
2. Stir in rum and brandy. Ladle mixture into mugs, and garnish with lemon rind strips, if desired.
Go to full version of