| 1⁄2 fl oz | Applejack brandy |
| 1⁄4 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1⁄4 fl oz | Lemon juice (freshly squeezed) |
| 1⁄4 fl oz | Monin Pumpkin Spice Syrup |
| 1⁄4 fl oz | Maple syrup |
| 1 dash | Angostura Aromatic Bitters |
| 2 2⁄3 fl oz | Boiling water |
Garnish: Dust with freshly grated cinnamon
Serve in a Toddy glass
POUR all ingredients into a preheated glass and briefly stir.
One serving of Pumpkin Toddy contains 101 calories
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.
Jim Meehan, The PDT Cocktail Book, 2011
PUMPKIN TODDY
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.
An apple brandy and rye whiskey sour sweetened with pumpkin syrup and maple syrup, lengthened and heated with boiling water.
Makes a minimum of 100 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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