Decided to whip up a hot toddy for some guests on one of those crisp evenings where the almond wood in my fireplace burns just right. Great ingredients make a great drink; the quantities vary with the relative level of inebriation (this drink usually ends the night).
I started by heating some organic apple cider and some mulling spices at a low simmer. Filtered out the spices and let it cool slightly – meanwhile adding some heavy cream, vanilla simple syrup and a touch of walnut liqueur to my kitchen aid mixer on. I have used my soda charger in the past, but I wanted that THICK cream to just sit on the top of the glass and melt into the drink.
I built the cocktail in the glass, adding some pear brandy and filling almost to the top with the warm cider, finishing with a pastry scrape of thick cream, and a dusting of cinnamon and nutmeg. It’s almost time for turkey!
Calvados Pays d’Auge Brandy
Organic Apple Cider
Nux Alpina Nocino (infused into the whip cream)
Shaved Nutmeg and Cinnamon