Inspired by a trip to Ireland and an affinity for the tropics, award-winning bartender Steven Gonzalez, of The Living Room at Park Hyatt in New York City, adds an unexpected flavor to the traditional toddy with the addition of mango. In this recipe, the whiskey is added at the very end, minimizing any compromise to the spirit’s flavor profile and allowing it to shine in the finished product.
- 1 Granny Smith apple
- 1 Lemon
- 1 Mango
- 1 piece Ginger (2 in)
- 2 Star anise
- 2 Cinnamon sticks
- 2 oz Jameson Irish whiskey
- 1/2 oz Honey
- Garnish: Cinnamon stick
- Garnish: Lemon wheel
Peel and chop the apple, lemon, mango and ginger.
Add the apple, lemon, mango, ginger, star anise, cinnamon sticks and 32 oz water into a Crock-Pot. Cover and set to “low.” Cook for 1 hour.
Muddle all solids and strain mixture through a fine strainer. (Yields 6 oz.).
Combine mixture, whiskey and honey into a Hot Toddy mug.
Garnish with a cinnamon stick and a lemon wheel.