Pumpkin Toddy

Lean in for a whiff of this fragrant, fall-ready toddy. Created by Jane Danger, this recipe originally appeared in Jim Meehan's book "The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy."

  • 1 ounce Laird's bonded apple brandy
  • 1/2 ounce Rittenhouse rye whiskey
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce Deep Mountain Grade B maple syrup
  • 1 tsp Libby's pumpkin purée
  • 2 dashes Angostura bitters
  • 1/2 ounce boiling water
  • Garnish: grated cinnamon
  1. Add all the ingredients except the water to a preheated mug and stir to combine.

  2. Top with 5 oz boiling water and stir.

  3. Garnish with grated cinnamon.


Watch the video: Warding Off Jack Frost With The Hot Toddy from 1781 (October 2021).