Football bores you to tears — yet you find yourself layering up week after week during game season. Take one for the team and stir up some pregame fun with a cold-weather recipe from The Whistler’s Paul McGee (adapted from LeNell Smothers and Greg Lindgren). At the very least, it’ll earn you a victory dance.

Rock and Rye Toddy
Makes approximately fifteen servings

Ingredients
1 horehound tea bag*
25 oz. rye whiskey (Old Overholt brand)
¼ oz. Angostura bitters
Peel of 1 orange
Peel of 1 lemon (plus extra for garnish)
5 cloves
2 cinnamon sticks
4 oz. demerara syrup (1 part demerara sugar to water)
2 oz. cherry syrup (Luxardo Marasca, available at zingermans.com)
Star anise pods

1. Steep tea bag in a jar with rye whiskey for 2 hours.

2. Remove tea bag. Place all other ingredients in the jar; let flavors marry for 3 days.

3. Strain all solids from the liquid.

 4. Serve 2 oz. of mixture to 3 oz. of hot water. Gently stir and garnish with a lemon peel and a star anise pod.

*Horehound is an herb known for its natural cough-suppressant qualities.

The Whistler, 2421 North Milwaukee Avenue, at Fullerton Avenue (773-227-3530 or whistlerchicago.com).

Throwing a party? We’ve got everything you need, from fizzy beer cocktail recipes to small-space entertaining ideas to finger foods you can get delivered to your door.

Photo: Robert Brenner / Courtesy of The Whistler