Ingredients
1 stick unsalted butter, softened
1/4 cup clover or orange-blossom honey
3 tablespoons packed light-brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon vanilla paste or extract
12 ounces blended whiskey, such as Canadian Club
4 ounces triple sec, such as Cointreau
4 ounces fresh lemon juice plus slices for serving
Boiling-hot water and cinnamon sticks (optional), for serving
Preparation
In a bowl, whisk together butter, honey, brown sugar, cinnamon, nutmeg, salt, and vanilla until smooth. Cover; refrigerate until firm and flavors have melded, 2 hours. (If desired, transfer mixture to a piece of waxed paper or parchment and shape into a log before chilling, to slice into portions for serving.)
For each serving, put a generous 1 tablespoon chilled honey butter, 1 1/2 ounces whiskey, and 1/2 ounce each triple sec and lemon juice in a mug. Pour 6 to 8 ounces hot water over top. Stir; garnish with lemon slices and a cinnamon stick (if using). Serve immediately.
For a nonalcoholic version, omit the whiskey and swap the triple sec for an equal amount of fresh orange juice.
