Haystack Hot Toddy

NYC's The Bennett owner and mixologist, Meaghan Dorman, makes this hot toddy with Elijah Craig Bourbon and pumpkin butter

The Bennett

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.

Deliver Ingredients


  • 1 Ounce Elijah Craig Small Batch
  • .5 Ounce Domaine de Canton Ginger Liqueur
  • 1 Teaspoon pumpkin butter
  • hot water
  • 1 whole clove
  • 1 orange peel


Temper glass or teacup with hot water. Empty the glass/teacup and add ingredients. Top with hot water, garnish with  clove-spiked  orange twist. 

Around the Web