Hot Toddy
I am drinking one as I write this. It seems kind of silly as it is the essence of simplicity to make a hot toddy, but here’s what I usually do. (I am making two here since even if you are not sick it will really hit the spot. Cristine loves them.) Three main ingredients. A thick slice of lemon, a big teaspoon of honey, and some amber liquid (I usually use a fairly cheap blended Canadian whiskey, but others use rum or scotch, or well, just about anything. I would welcome suggestions for alternatives for those of you who don’t use alcohol.)
Put the lemon, honey and alcohol into a big mug. I like these glass ones. Boil some water and add. Stir until the honey is dissolved and everything is well mixed.
You can see from the mug on the left that I left the pips in the lemon slices. They add a certain rusticness (is that a word?). / The main reason I am posting this is that I did get several responses from the previous post. But leamuse’s comment sealed the deal. “The Mistral is blowing here in The Mediterranean so let’s have the recipe!” How could I resist?
Jon Crispin's Notebook 
I’m going to make one right now! With Temperance Bourbon from Portland, Oregon.
Merci beaucoup monsieur! 🙂 J’en ferai ce soir! (I shall make some tonight)
I don’t have any whisky on hand, perhaps some Calvados?
As far as the alcohol free toddies are concerned; I have never tried them but there are at least two “alcohol-free whiskey-flavored beverages” out there in the world that may be an option to substitute. One is called Arkay and the other is called Black Zero. Again, I have never tried either of them. The reviews of them online seem to run the gamut as well so I can’t say whether they would be any good, but they are out there and supposedly available on the internet (since they are non-alcoholic they technically count as “soft drinks” and aren’t under the same shipping restrictions as actual alcohol.)
Perhaps rusticity or rustication? We architectural and landscape historians know our vernacular terms!