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Michael Ferraro’s Hot Toddy

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Put the hot in hot toddy with this recipe

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.

 

Notes

This recipe requires the use of a Bernzomatic ST500 or other butane torch.

Ingredients

  • 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

Directions

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.