Pumpkin Toddy

from PDT

  • 1 oz. Laird's Bonded Apple Brandy
  • .5 oz. Rittenhouse Bonded Rye Whiskey
  • .5 oz. Lemon Juice
  • .5 oz. Deep Mountain Grade B Maple Syrup
  • 1 teaspoon Libby's Pumpkin Purée
  • 2 dashes Angostura Bitters
  • 5 oz. Hot Water

Add everything to a pre-heated heatproof mug and stir. Top with 5 oz. hot water and stir. Garnish with grated cinnamon.

Originally, toddies were prepared hot or cold in the 18th century with a spirit, sugar, water, and sometimes nutmeg. The formula has become considerably more involved in the 21st century. —Jane Danger, Winter 2008