Ginger infuses this lemony hot toddy with a spicy kick—the perfect antidote to chilly winter weather. After you add the alcohol, turn the slow cooker to low to prevent the spirits from burning off and allow guests to help themselves. Use the edge of a small teaspoon to scrape off and discard the ginger skin; it's much easier than trying to do so with a knife or vegetable peeler, both of which will cut away too much of the ginger flesh. Golden rum keeps this cocktail a lemony color, but if you prefer the burnt-sugar notes of dark rum, use that. This drink will also taste delicious cold: After cooking and infusing the ingredients in step 1, stir in the rum and brandy and cool the mixture to room temperature. Pour into a pitcher and chill. When you are ready to serve, pour the lemon-brandy mixture into glasses filled with ice and top off with club soda.