Dec 17, 2012

Colts Neck Toddy Cocktail

This warming drink gets a bittersweet accent from Cardamaro, a cardoon-flavored digestif. This recipe first appeared in our Jan/Feb 2013 issue along with our article Flaming Cocktails.

Credit: Todd Coleman

MAKES 1 COCKTAIL

INGREDIENTS

1 oz. apple brandy, such as Laird's (available at Drink Up NY)
½ oz. fresh lemon juice
½ oz. maple syrup
½ oz. Cardamaro (available at Astor Wine & Spirits)
⅛ oz. decanter bitters, preferably Bitter Truth Jerry Tomas' Own (available at Chelsea Wine Vault)
1 slice lemon
5 whole cloves
½ oz. barrel-strength bourbon, preferrably George T. Stagg (available at Twenty Twenty Wine Merchants)

INSTRUCTIONS

In a tempered-glass mug, stir together brandy, juice, syrup, Cardamaro, bitters, and 3 oz. hot water. Stud lemon slice with cloves and add to mug. Float bourbon on top; ignite.