Fernet Apple Hot Toddy
Adapted from Douglas Derrick in "Cocktails for the Holidays: Festive Drinks to Celebrate the Season"
A hot toddy is the perfect comfort drink for cool nights. In this honey-sweetened rum and cider version, a touch of Fernet-Branca—herbal and bracing—keeps things interesting.
What to buy: A richly flavored dark rum, such as Cruzan Estate Dark or Barbancourt 3 Star, works best.
For more warm winter cocktails, try breaking out the crockpot with our spiked wassail recipe, using Calvados.
For the honey syrup:
- 2 1/4 teaspoons honey
- 3/4 teaspoon warm water
For the toddy:
- 3 ounces fresh, unfiltered apple cider
- 1/2 ounce freshly squeezed lemon juice
- 1/2 ounce honey syrup
- 1 3/4 ounces dark rum
- 1/3 ounce Fernet-Branca
- 2 dashes angostura bitters
- 1/4 orange wheel, for garnish
- 2 whole cloves, for garnish
To make the honey syrup:
1Stir together the honey and water until the honey dissolves. Set aside.
To assemble the toddy:
1In a small saucepan bring the cider, lemon juice, and honey syrup to a simmer over medium heat.
2Remove from the heat and stir in the rum, Fernet, and bitters.
3Pour into a warmed mug and garnish with the orange wheel studded with cloves.
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