Caramel Apple Toddy #2
- 2 oz Laird's Straight Apple Brandy
- ¼ oz Bénédictine
- ½ oz Caramel Syrup*
- 3½ oz hot water
- cinnamon stick to stir and garnish
I added the #2 because I noted "Caramel Apple Toddy" had been used in a previous MxMo back in 2007, and really didn't have a better idea for a name for mine. Despite the high water content, it's rich from the caramelized sugar and Bénédictine, reminiscent of a light mulled apple cider in some ways; it should do the trick to warm you up.
Even though I did not get around to fashioning a loggerhead with which to flash heat some ale for my drink, I find this a good opportunity to belatedly tell you who to look to to see how it should be done, for I witnessed the method back in 2009. I told you about and mentioned I would be attending the FCI Holiday Cocktail Course, but ashamedly neglected to blog about the excellent event. In any case, look no further than Dave Arnold and his Red Hot Poker(s) for the one true way. Read the articles at those links, and this is what I would have done had I the time:
roundup post, head over there to check out all the drinks while they're hot.