Pumpkin Hot Toddy
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.
Equipment
- Kettle or pan to boil water
Ingredients
- 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
Instructions
- 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, 2 tablespoons pumpkin purée, and 2 drops of the bitters.
- Pour ½ cup of boiling water into each mug and stir to blend together.
- Swirl in a spoonful of whipped cream if desired.
Notes
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, a perfect addition to this cocktail.
Orange bitters can be found in some specialty stores but more often you’ll see angostura bitters on the shelves. You can order orange bitters online or use the angostura bitters.