News flash, it’s cold outside, like really, really cold. In fact I am still trying to thaw out from last weekends polar vortex. Let me tell you, I’ve never appreciated hot spiced cider until having to walk 6 blocks in -9 degree weather. So this week’s happy hour is focusing on two different versions of one classic “warm me up” cocktail, the Hot Toddy.
Created by Pamela Wiznitzer, USBG NY Chapter President, Seamstress NY, New York, NY
Stir ingredients in a mixing glass and pour in a Hot Toddy glass. Garnish with freshly grated nutmeg. *Combine 1 cup local New York honey and 1 cup water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat and let cool.
Dulce de Leche Hot-Tea Toddy
Created by Leslie Ross at Hunky Dory Tavern, Houston, TX
1 ½ parts Maker’s 46
3-4 parts double brewed Harney & Sons White Christmas Tea
¾ part dulce de leche
¼ – ½ part Oloroso (or Palo Cortado Sherry)
Rosemary sprig, orange peel and glazed cranberry for garnish
In a deep pot, boil one tin of Condensed Milk and cover with 3” of water for 2-3 hours. Allow to stand for 15 minutes and you have dulce de leche! Stir ¾ parts of warm dulce de leche mixture combined with 3-4 parts double brewed Harney & Sons White Christmas Tea (steeped for 5 minutes). Pour 3-4 parts of this mixture atop stirred Maker’s 46 and Oloroso (or Palo Cortado Sherry). Serve in a pre-warmed Hot Toddy glass and garnish with a rosemary sprig, orange peel and glazed cranberry.