Hot Scotty

'Tis the season, so the theme for this week's TDN was Hot Drinks:

As the blood-cracked, icy fingers of winter descend upon the Land of Mixology, we turn to one final respite. One last hope to cope with the cold. Warm cocktails. Toddies, slings, butters, wrinkles, and hoozles. Bring your thermos and join the festivities!

Since I was at first having trouble coming up with something for this week, my mind wandered to my Montgomery Burns cocktail I had made last week and liked very much for the Allspice TDN.  Also it was fresh in my mind since I just got around to posting its write-up, plus one of the first drinks submitted last week using the Dram was hot and the spice worked well in that warm environment.  So taking my base recipe, while keeping the interplay between the allspice, scotch, and benedictine, I swapped the Vermouth for Honey Syrup more typically found in a Hot Toddy and give you the Hot Scotty:

Hot Scotty

• 2 oz blended scotch (Johnnie Black)
• ½ oz St. Elizabeth's allspice dram
• 1 oz honey syrup
• ¼ oz Benedictine
• 3 oz hot water

stir; lemon twist garnish