NEAT AND TODDY

I based this Hot Toddy variation on the recipe from The Aviary Holiday Cocktails. The variety of liquors included produced a toddy with a plethora of flavors. The browned butter that melts in the drink also adds a nutty depth. If you don't have these exact liquors experiment with what you have and just think of this recipe as a template.

SERVES 4 PEOPLE

For the drink:

-260g water

-65g honey

-65g bourbon (Isaac Bowman Port Barrel Bourbon)

-40g dry vermouth (Dolin)

-50g Calvados (Boulard VSOP)

-40 triple sec (Cointreau)

-1/16 tsp kosher salt


For the French Press:

-A whole lemon peel

-A whole orange peel

-1 bag black tea

-50g Craisins

-40g fresh Meyers lemon juice


Brown butter:

30g butter


Glassware:

Mug


-About an hour before you intend to drink the toddy, brown the butter in a saucepan.

-Fill a bowl with ice and place a smaller bowl in the ice.

-Pour the brown butter into the bowl in the ice bath. After it cools for about 10 minutes, leave it at room temperature to solidify.

-About half an hour before you plan to have the drink, combine the drink ingredients above from the water to the kosher salt and set aside.

-When ready to serve, place the lemon peel, orange peel, black tea bag, craisins, and lemon juice in the French press.

-Bring the drink mixture to a boil, but stir regularly and watch to ensure there are no flare ups.

-Pour the hot drink mix into the French press and steep for 4 minutes.

-Add about 3/4 teaspoon of browned butter to each mug.

-Plunge the French press and pour into the mugs.



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