Pumpkin Toddy
Lean in for a whiff of this fragrant fall-ready toddy. Created by Jane Danger, this recipe originally appeared in Jim Meehan's book "The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy." This video file cannot be played. (Error Code: 102630) CLICK PLAY TO SEE THIS PUMPKIN TODDY COME TOGETHER

Ingredients

  • 1 ounce Laird's bonded apple brandy
  • 1/2 ounce Rittenhouse rye whiskey
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce Deep Mountain Grade B maple syrup
  • 1 tsp Libby's pumpkin purée
  • 2 dashes Angostura bitters
  • 5 ounces boiling water
  • Garnish: grated cinnamon

Directions

  1. Add all the ingredients except the water to a preheated mug and stir to combine.
  2. Top with 5 ounces of boiling water and stir.
  3. Garnish with grated cinnamon.