These seasonal sips will get you primed for a long winter’s nap.
Ginger Toddy ($16)
Hudson Lodge
356 W. 58th St., 212-554-6217
Ingredients:
2 oz. Powers Irish Whiskey
4 oz. Pinot Grigio
1 cup raisins
1 cup light brown sugar
1/2 cup sliced ginger
1 teaspoon lemon juice
Instructions:
Combine all ingredients into a pot over medium heat. When ingredients have dissolved, strain and place back onto heat. Add 1 sliced orange and keep warm. Pour into coffee mug. Garnish with a slice of lemon.
The Hot Queen (of England) ($10)
Joe & Misses Doe
45 E. First St., 212-780-0262
Ingredients
1 bag chamomile tea
1 tsp honey
Dash orange bitters
1 oz. apple brandy
1 oz simple syrup
Instructions
1. Fill mug 3/4 with cool chamomile tea. Add all other ingredients, except honey and brandy.
2. Microwave for two minutes
3. Add honey and brandy
5. Garnish with orange peel.
DEWAR’S Highlander Honey Hot Toddy ($9)
Brannon’s
119 Essex St., 212-777-5540
Ingredients:
1 oz. DEWAR’S Highlander Honey
3 oz. hot water
1 tea bag
1 tbsp. Honey
1/4 lemon, juiced
Instructions:
Heat water and add the tea bag to make hot tea. Separately, coat the bottom of a mug with honey, and add DEWAR’s Highlander Honey and lemon Juice. Pour the hot tea into the glass, stir and enjoy!
Spruce Hot Toddy ($12)
Credit: Selma Slabiak
Aska
90 Wythe Ave., Brooklyn, 718-388-2969
Spruce syrup
200 gram fresh spruce
1 liter ice water
1 kg. fine sugar
Blend everything together till the spruce is all fine. Let soak for 10 minutes, then fine strain. The spruce syrup will last for about a week.
1.5 oz. Mezcal Vida
.75 oz. spruce syrup
.5 oz. fresh squeezed lemon juice
Add in mug or glass, top with boiling water, garnish with lemon wheel and/or spruce twig.
Pearman’s Toddy ($9)
Fletcher’s Brooklyn Barbecue
433 Third Ave., Brooklyn,
Ingredients
2 oz. Brueckelen Glorious Gin
1 oz. cinnamon simple syrup*
1 oz. lemon juice
2 oz. boiling water
Angostura bitters
Cinnamon stick for garnish
*Cinnamon simple syrup
2 cups water
4 cinnamon sticks
1 1/2 cups sugar
In a small pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.
For the toddy:
Build the gin, syrup, lemon juice and hot water into 8 oz. mason jar. Stir well. Add a dash of the bitters. Garnish with a cinnamon stick.
