Pumpkin Hot Toddy

The northern winds have been bringing with them rounds of cooler weather and this is just the thing to chase away any chill in the air. Beautiful notes of spice and maple swirl around the earthiness of pumpkin, spiked with apple brandy and a great rye whiskey, served up piping hot.

This is a delectable cocktail, perfect for a chilly evening. It’s a marvelous blend of complex flavors that delicately weave their layers in complete harmony. Start with two spirits, Calvados and rye whiskey, both could easily stand on their own. But add a splash of lemon to brighten, a touch of maple syrup to sweeten, a dash of ginger to bring its magical freshness to the party and a couple of drops of bitters to level out the spiciness.

Drop in a generous spoonful of pumpkin purée, top with boiling water and give it a quick stir, bringing 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 Rye Whiskey, choosing the one aged in the same barrels used to age maple syrup giving it a spicy, glorious finish.

Grab a few special ingredients, all worth having on hand. In minutes you’ll create a simple yet utterly divine hot cocktail. Drop a dollop of sweetened whipped cream on top and you’re ready to warm your spirit right, all the way down to your toes!

Pumpkin Hot Toddy

2 teaspoons crystalized ginger

4 tablespoons Calvados, apple brandy

2 tablespoons rye whiskey

2 tablespoons freshly squeezed lemon juice, about 1 small lemon

4 tablespoons maple syrup

4 tablespoons pumpkin purée

4 drops orange or angostura bitters

1 cup boiling water

Sweetened whipped cream for garnish, optional

Drop 1 teaspoon crystalized ginger into each mug. 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, 1 teaspoon crystalized ginger, 2 tablespoons pumpkin purée, and 2 drops of the bitters.

Pour ½ cup boiling water into each mug and stir to blend together.

Swirl in a spoonful of whipped cream if desired.

Makes 2 hot cocktails.

A couple of notes on the ingredients. For the whiskey, I used Hudson Rye Whiskey, choosing the one aged in the same barrels used to age maple syrup. Orange bitters can be found in some specialty stores but more often you’ll see angostura bitters on the shelves. You can order them online or use the angostura bitters.

For making tea, whether hot or iced or simply boiling water, as in this recipe, my favorite tool is Breville’s electric tea kettle. Check it out, I use mine most every day of the week! https://amzn.to/4f65zHA