Sharing a seriously fun love for food

Pumpkin Scented Hot Toddy

Pumpkin Scented Hot Toddy

If you’re looking for the perfect brew to chase away the chill in the air this is a great place to start. It’s a marvelous blend of complex flavors that delicately weave their layers into complete harmony with beautiful notes of spice and maple swirling around the earthiness of pumpkin.

My first memory of a hot toddy is a medicinal concoction my parents would whip up when we were sick with a cough and cold. A short but strong blend of whiskey, honey and lemon. It worked but the thought of it kept me from trying anything named “hot toddy” for years. This is not that drink. This drink starts with two delightful spirits, Calvados and rye whiskey, followed by a splash of lemon to lighten, a touch of maple syrup to sweeten, a dash of crystalized ginger to bring it’s magical freshness and a couple of drops of bitters to level out the spiciness.

Top with boiling water and a quick stir and you’ve brought this hot toddy to life.

A few notes on the ingredients. Calvados is a superb apple brandy. For a brandy to be referred to as Calvados it must be from the French region of Normandy and age in oak casks for two years. More often you’ll find this spirit labeled simply as apple brandy with a number of great options produced in the States.

For the whiskey, I used Hudson Maple Cask Rye Whiskey produced by Tuthilltown Spirits Farm Distillery. They are also the makers of Hudson Baby Bourbon Whiskey, which is another great whiskey. Their Maple Cask Rye Whiskey is aged in the same barrels used to age maple syrup giving it a spicy, sumptuous finish.

Orange bitters can be found in some liquor and specialty food stores but more often you’ll see angostura bitters on the shelves. You can order them online or in a pinch use the angostura bitters.

Grab these special ingredients – all worth having stocked in your bar. In a matter of minutes you’ll have in your hand one terrific cocktail ready to warm your spirit right down to your toes. And a dollop or two of whipped cream, well that might be nice! Served piping hot it’s just the right thing to chase away the coldest chill in the air.

Pumpkin Scented Hot Toddy

4 tablespoons Calvados or good apple brandy

2 tablespoons rye whiskey*

2 tablespoons freshly squeezed lemon juice, about 1 small lemon

4 tablespoons maple syrup

1 teaspoon crystalized ginger

2 tablespoons pumpkin purée

4 drops orange or angostura bitters

8 ounces boiling water

Whipped cream for garnish, optional

For each cocktail, pour 2 tablespoons of the Calvados into a mug along with 1 tablespoon of the rye whiskey.

Add 1 tablespoon of the lemon juice, 2 tablespoons of the maple syrup, ½ teaspoon crystalized ginger, 1 tablespoon pumpkin purée and 2 drops of the bitters.

Pour 4 ounces of boiling water in each mug. Stir to blend together.

Swirl in a spoonful of whipped cream if desired.

*A couple of notes on the ingredients. For the whiskey, I used Hudson Maple Cask Rye Whiskey. It’s produced by Tuthilltown Spirits Farm Distillery, makers of Hudson Baby Bourbon Whiskey, another great spirit. Their Maple Cask Rye Whiskey is aged in the same barrels used to age maple syrup. Orange bitters can be found in some stores but more often you’ll see angostura bitters on the shelves. You can order them online or use the angostura bitters.

Makes two hot cocktails.

Pumpkin Scented Hot Toddy, courtesy of Preserving Good Stock

October 25, 2019
: Makes two hot cocktails.

This is a delectable cocktail. It’s a marvelous blend of complex flavors that delicately weave their layers into complete harmony. Beautiful notes of spice and maple swirl around the earthiness of pumpkin. Served piping hot it's just the right thing to chase away the chill in the air.

By:

Ingredients
  • 4 tablespoons Calvados or good apple brandy
  • 2 tablespoons rye whiskey*
  • 2 tablespoons freshly squeezed lemon juice, about 1 small lemon
  • 4 tablespoons maple syrup
  • 1 teaspoon crystalized ginger
  • 2 tablespoons pumpkin purée
  • 4 drops orange or angostura bitters
  • 8 ounces boiling water
  • Whipped cream for garnish, optional
Directions
  • Step 1 For each cocktail, pour 2 tablespoons of the Calvados into a mug along with 1 tablespoon of the rye whiskey.
  • Step 2 Add 1 tablespoon of the lemon juice, 2 tablespoons of the maple syrup, ½ teaspoon crystalized ginger, 1 tablespoon pumpkin purée and 2 drops of the bitters.
  • Step 3 Pour 4 ounces of boiling water in each mug. Stir to blend together.
  • Step 4 Swirl in a spoonful of whipped cream if desired.
  • Step 5 *A couple of notes on the ingredients. For the whiskey, I used Hudson Maple Cask Rye Whiskey. It’s produced by Tuthilltown Spirits Farm Distillery, makers of Hudson Baby Bourbon Whiskey, another great spirit. Their Maple Cask Rye Whiskey is aged in the same barrels used to age maple syrup. Orange bitters can be found in some stores but more often you’ll see angostura bitters on the shelves. You can order them online or use the angostura bitters.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!