Happy National Hot Toddy Day! In the middle of a long, cold winter, Jan. 11 marks the day to snuggle up with this good, steaming cocktail. This year, chef Michael Ferraro of Delicatessen adds a little extra flavor to this cocktail, embracing the “hot” in hot toddy by using a butane torch to infuse orange mist and cinnamon into the drink, adding new dimensions of flavor.
This recipe is courtesy of NYC’s Delicatessen.
This recipe requires the use of a Bernzomatic ST500 or other butane torch.
- 1 cinnamon stick
- 1 pinch of mint
- 1/2 Ounce ginger syrup
- 2 Ounces cinnamon- infused Jameson or other Irish whiskey
- Hot Water
- 1 mist of orange oil
- 1 Dash of cinnamon
In a mug, add cinnamon stick and mint.
Add ginger syrup, cinnamon-infused Irish whiskey, and hot water.
Over the flame of a Bernzomatic ST500, add a dash of cinnamon and a mist of orange oil.