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Salt & Wind Travel

{Jugo Antigripal} Ginger Basil Mezcal Toddy Recipe

{Jugo Antigripal} Ginger Basil Mezcal Toddy Recipe

A few of the things we love most about Mexico? The fantastic street food, the numerous celebrations, and the incredible hospitality. But top of that list is how everyone always has health advice, like fighting a cold.

Our most recent trip to Mexico City was the full-on cold season, and everyone was sharing their remedy. Our Oaxacan friend swears by steeped ginger with honey, our Sinaloan friend says all you need is one shot of each lime juice and mezcal and then to sleep it off, and our friend from Mexico City was all about a hot toddy.

We took inspiration from all of them and came up with this recipe that combines the best of ginger tea with a Hot Toddy — with a bit of ginger, lime, honey, basil, and mezcal.

There’s probably no scientific evidence this does all that much to fight a cold, but we do imagine it makes it more bearable!

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

antigripal ginger mezcal toddy recipe v medium
{Jugo Antigripal} Ginger Basil Mezcal Toddy Recipe

{Jugo Antigripal} Ginger Basil Mezcal Toddy Recipe

Inspired by our trips to Mexico, this easy recipe for a Mezcal Hot Toddy is made with ginger, lime, and honey. And as the name recalls {Jugo Antigripal} Ginger Basil Mezcal Toddy recipe, it can prevent you from getting sick!
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Prep Time 15 mins
Total Time 45 mins
Course Drinks
Cuisine American, Mexican
Servings 4 Mugs


  • 1 (6 ounce) piece fresh ginger
  • 4 cups cold water
  • 4 fresh limes peeled and juiced
  • 1 handful fresh basil leaves
  • 4 teaspoons honey
  • 4 ounces mezcal joven


  • Make The Ginger Mint Tea: Use the back of a teaspoon to peel the ginger then finely chop it. Place chopped ginger in a mini food processor and pulse until it's pulverized. Meanwhile, using a vegetable peeler, remove the lemon peel in strips, making sure to avoid the white pith. Juice all the limes (you should have about 1 cup of juice).
    Bring the 4 cups of water to a simmer in a medium saucepan over medium heat. Add the ginger, lime peels, and basil and set aside off the heat to steep for 10 minutes or until the tea is as ginger-y as you'd like.
  • Make The Mezcal Hot Toddy: Place 1 ounce of mezcal and 1 teaspoon of honey in the bottom of four mugs. Divide the ginger mint tea (with the ginger, lime peels, and basil) among the four mugs. Stir to combine and add more mezcal or honey as desired to make it as sweet or boozy as you'd like. 
Tried this recipe?Mention @saltandwind or tag #swsociety!

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