Blooming Toddy
Ingredients
Serves 1
6 to 8 oz (180 to 240 ml) hibiscus tea
1 tbsp (15 ml) agave syrup
1½ oz (45 ml) aged tequila
candied ginger or dried hibiscus flower, for garnish
Instructions
- In a heatproof glass or mug, make hibiscus tea. Add agave syrup and stir to dissolve, then stir in tequila and garnish with candied ginger or a dried hibiscus flower.
Drink Pairings
Gin & Juice Toddy
Ingredients
Serves 1
½ oz (15 ml) yellow grapefruit juice
1 tbsp (15 ml) honey
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) gin
honeycomb stirrer or honey stick, for garnish
Instructions
- Combine grapefruit juice and honey in a heatproof glass or mug, then add hot water and stir to dissolve honey. Stir in gin and garnish with honeycomb stirrer or honey stick.
Featuring
Kentucky Comfort Toddy
Ingredients
Serves 1
½ oz (15 ml) orange juice
1 tbsp (15 ml) maple syrup
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) bourbon
Dehydrated Orange Wheel*, for garnish
Instructions
- Combine orange juice and maple syrup in a heatproof glass or mug, then add hot water and stir to dissolve maple syrup. Stir in bourbon and garnish with a Dehydrated Orange Wheel.
- *To make Dehydrated Orange Wheels, preheat the oven to 200 F (93 C). Cut an orange into ¼-in (0.5 cm) slices, place on a parchment-lined baking sheet and dust lightly with sugar, then place in the oven to dry for 2 to 3 hours, turning every 30 minutes. Store in an airtight container for up to 1 week.
Featuring
Tropical Toddy
Ingredients
Serves 1
½ oz (15 ml) lime juice
1 tbsp (15 ml) natural cane or Demerara sugar
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) aged rum
toasted mini marshmallow, for garnish
Instructions
- Combine lime juice and sugar in a heatproof glass or mug, then add hot water and stir to dissolve sugar. Stir in rum and garnish with a mini marshmallow toasted with a culinary torch.
Featuring
The Classic Toddy
Ingredients
Serves 1
½ oz (15 ml) lemon juice
1 tbsp (15 ml) honey
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) whisky
cinnamon stick, for garnish
Instructions
- Combine lemon juice and honey in a heatproof glass or mug, then add hot water and stir to dissolve honey. Stir in whisky and garnish with a cinnamon stick.
Featuring
Wise Reflection
Ingredients
Serves 1
1½ oz (45 ml) Casamigos Reposado Tequila
¾ oz (22 ml) freshly squeezed lemon juice
½ oz (15 ml) Simple Syrup**
3 dashes orange bitters
6 sage leaves, divided
Instructions
- In a cocktail shaker with cubed ice, combine tequila, lemon juice, Simple Syrup, bitters and 5 sage leaves. Shake vigorously and fine strain into a chilled coupe glass. Garnish with remaining sage leaf.
Featuring
Goose in the Orchard
Ingredients
Serves 1
1½ oz (45 ml) Grey Goose Vodka
1 oz (30 ml) Chai Syrup*
1 oz (30 ml) freshly squeezed lemon juice
2½ oz (75 ml) sparkling apple juice
fresh mint and cinnamon sticks, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine vodka, Chai Syrup and lemon juice. Shake vigorously and strain into a Collins glass. Add sparkling apple juice and gently stir to combine. Add fresh cubed ice to glass and garnish with mint and cinnamon.
- *To make Chai Syrup, in a small pot, steep 2 chai tea bags in 1 cup (250 ml) boiled water for 5 minutes. Remove tea bags and add 1 cup (250 ml) sugar. Simmer to dissolve sugar, then let cool and funnel into a clean bottle. Makes about 12½ oz (375 ml); will keep for up to 2 weeks in refrigerator.
Featuring
Rain Float
Ingredients
Serves 1
3 oz (90 ml) non-alcoholic ginger beer
¾ oz (22 ml) freshly squeezed lime juice
½ oz (15 ml) Honey Syrup*
1½ oz (45 ml) Victoria Distiller’s Empress 1908 Gin
Dehydrated Lime Wheels**, for garnish
Instructions
- In a wine glass, gently stir together ginger beer, lime juice and Honey Syrup. Add ice to glass. In a mixing glass, stir gin with cubed ice to chill, then strain gin into wine glass to layer (float) on top of cocktail. Garnish with Dehydrated Lime Wheels.
- *To make Honey Syrup, combine 1 cup (250 ml) honey with ½ cup (125 ml) hot water. Stir to dissolve and allow to cool before using. Makes 12 oz (340 ml); will keep for up to 2 weeks in refrigerator.
- **To make Dehydrated Lime Wheels, slice 5 or 6 limes into ⅛-in (0.25 cm) thick wheels. Transfer to a parchment-lined baking sheet and bake at lowest oven temperature, on convection if possible, until completely dry, about 4 to 5 hours. For even drying without convection, rotate baking sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Featuring
Clove Hitch
Ingredients
Serves 1
2 oz (60 ml) Orange & Cranberry Spice-infused Bourbon*
orange peel studded with cloves, for garnish
TO MAKE ORANGE & CRANBERRY INFUSED BOURBON:
1 x 750 ml bottle Maker’s Mark Kentucky Bourbon
3 fresh Navel oranges
1 small bag whole cloves
1 cup (250 ml) fresh cranberries
¼ cup (60 ml) sugar
Instructions
- *To make Orange & Cranberry Spice-Infused Bourbon, peel zest from 1 whole Navel orange (avoiding pith if possible). In a 4-cup (1 L) jar, combine zest, 1 x 750 ml bottle of Maker's Mark Kentucky Bourbon, 12 whole cloves, 1 cup (250 ml) fresh cranberries (lightly crushed) and ¼ cup (60 ml) granulated sugar. Seal jar and let sit at room temperature for 3 days, gently shaking daily to assist infusion. Strain through a fine mesh strainer and transfer to a clean bottle. Will keep indefinitely at room temperature.
- For cocktail assembly, in a mixing glass, combine 2 oz (60 ml) infused bourbon with cubed ice and stir to chill and dilute. Strain over a large king ice cube into a chilled Old-Fashioned glass and garnish with an orange zest studded with cloves.
Featuring
Caramel Budino
Ingredients
Serves 8
1 egg + 3 egg yolks, room temperature
⅓ cup (75 ml) cornstarch
1 cup + 2 tbsp (280 ml) dark brown sugar
½ cup (125 ml) water
2 generous pinches fine sea salt
3 cups (750 ml) whipping cream
1½ cups (375 ml) whole milk
⅓ cup (75 ml) salted butter
2 tbsp (30 ml) dark rum
1 tsp (5 ml) pure vanilla extract
FOR CARAMEL SAUCE:
½ cup (125 ml) whipping cream
2 tsp (10 ml) pure vanilla extract
2 tbsp (30 ml) salted butter
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) water
softly whipped cream, to serve
Instructions
- To make Budino, in a medium heatproof bowl, combine egg, egg yolks and cornstarch. Whisk to combine and set aside. In a large heavy-bottomed saucepan over medium to medium-high heat, combine brown sugar, water and salt. Cook, swirling saucepan and stirring occasionally, until it becomes a thick, deep amber caramel, about 10 to 12 minutes. Mixture will bubble and reduce a bit as it cooks; this is normal. Watch carefully, adjusting heat as needed to avoid scorching. Remove from heat and immediately stir in cream and milk to stop the cooking. Whisk until smooth and place saucepan over high heat. Bring just to a boil, whisking, then reduce heat to medium and simmer for 3 minutes.
- Slowly add 1 cup (250 ml) hot caramel to egg mixture, whisking constantly. Add 1 more cup (250 ml) to egg mixture, whisking constantly, then pour egg/caramel mixture back into remaining caramel in saucepan, whisking. Place saucepan over high heat and bring to a boil, whisking constantly. Continue cooking and whisking until custard thickens, about 4 to 5 minutes. Remove from heat and stir in butter and rum. Strain custard through a fine mesh sieve to remove any lumps and divide between eight 8 oz (250 ml) serving glasses or jars. Cover with plastic wrap and chill for at least 8 hours, or up to 3 days.
- To make Caramel Sauce, in a medium saucepan, combine cream and vanilla over medium heat. Bring just to a simmer, then stir in butter until melted, remove from heat and set aside. In a large heavy‑bottomed saucepan, combine sugar, maple syrup and water over medium-high heat. Cook, swirling saucepan from time to time, until sugar turns a medium amber color, about 10 minutes. Mixture will bubble and reduce a bit as it cooks; this is normal. Watch carefully, stirring occasionally so it does not burn. Remove from heat and very carefully whisk cream mixture into caramel; it will steam and bubble. Whisk until smooth, then set aside. Can be made ahead. Let cool completely, transfer to a glass jar and refrigerate for up to 3 days. When ready to serve, transfer to a saucepan and gently warm over low heat.
- To serve, spoon about 2 tbsp (30 ml) warm caramel sauce over each Budino, top with a dollop of whipped cream and serve immediately.