Serve in a Toddy glass
1⁄2 oz | Laird's Blended Applejack |
1⁄4 oz | Wild Turkey 101 straight rye |
1⁄4 oz | Lemon juice (freshly squeezed) |
1⁄4 oz | Monin Pumpkin Spice Syrup (US) |
1⁄4 oz | Maple syrup |
1 dash | Angostura Aromatic Bitters |
2 2⁄3 oz | Boiling water |
Garnish: Dust with freshly grated cinnamon
POUR all ingredients into a preheated glass and briefly stir.
An apple brandy and rye whiskey sour sweetened with pumpkin syrup and maple syrup, lengthened and heated with boiling water.
Adapted from a recipe created in 2008 by Jane Danger at PDT in Manhattan, New York City. First published in Jim Meehan's 2011 The PDT Cocktail Book.
PUMPKIN TODDY
Jim Meehan, The PDT Cocktail Book, 2011
1 oz Laird's Bonded Apple Brandy
.5 oz Rittenhouse Bonded Rye Whiskey
.5 oz Lemon Juice
.5 oz Deep Mountain Grade B Maple Syrup
1 tsp. Libby's Pumpkin Purée
2 dashes Angostura Bitters
Add everything to a pre-heated heatproof mug and stir.
Top with 5 oz. hot water and stir
Garnish with grated cinnamon
– Jane Danger, Winter 2008
The first published reference to a Toddy was in England in 1741.
One serving of Pumpkin Toddy contains 101 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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