Recipe: Hot Toddy With Brown-Sugar Apples
By Judith Hausman
We now have a few local corn whiskies in the Hudson Valley, N.Y., that really warm you up from the inside. This recipe is adapted from local star chef, Peter Kelly, chef-owner of X20 Xaviars on the Hudson, Restaurant X and Xaviars, located in the Hudson Valley.
- 1 ounce corn whiskey
- 1 ounce apple liqueur
- 3 ounces cider, warmed
- 1 ounce half-and-half
- 4 ounces apple slices
- brown sugar for coating apples
For one drink, add warmed half-and-half to a warm mug; mix whiskey and apple liqueur into hot cider, then slowly pour into the mug. Garnish with apples that you have dipped in brown sugar.
You can set up multiples of the first three ingredients (and maybe a couple of cinnamon sticks, too) to warm in a crockpot or on the stovetop. Then guests can serve themselves the half-and-half and ladle in the cider mix.
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