Colts Neck Toddy
Named for the New Jersey birthplace of Laird's Apple Brandy, this toddy gets bittersweet complexity from cardoon-flavored amaro. Blow out the burning bourbon that floats atop the drink, then stir it in. Get the recipe for Colts Neck Toddy ». Todd Coleman

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.

Yield: makes 1 cocktail


  • 1 oz. apple brandy, such as Laird’s available at Drink Up NY
  • 12 oz. fresh lemon juice
  • 12 oz. maple syrup
  • 12 oz. Cardamaro
  • 18 oz. decanter bitters, preferably Bitter Truth Jerry Tomas’ Own, available at Chelsea Wine Vault
  • 1 slice lemon
  • 5 whole cloves
  • 12 oz. barrel-strength bourbon, preferrably George T. Stagg, available at Twenty Twenty Wine Merchants


  1. 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.