In celebration of the launch of Elijah Craig Small Batch bottle redesign, Megan Dorman, mixologist and owner of NYC’s The Bennett, crafted this fall-inspired Haystack Toddy combining Elijah Craig Small Batch, Domaine de Canton Ginger Liqueur, pumpkin butter, and hot water.
Find recipes for Haystacks and other Course recipes. Get all the best recipes at . Recipe directions: Melt butterscotch chips an peanut butter in the top of a double boiler. Fold in the chow mein noodles, then marshmallows. Drop by teaspoonfuls onto greased waxed paper. Cool.