Bartender Jose Torrella of The Barclay Bar combines calvados—French apple brandy—with hot cider for a variation on a toddy that’s autumn in a glass.
- 1⁄4 cup sugar
- 1 tsp. cinnamon, plus more for garnish
- 6 oz. apple cider, plus more for rimming glass
- 1 1⁄2 oz. fine calvados
- 4 oz. heavy cream
- 1 stick cinnamon, for garnish
- Mix sugar and cinnamon together in a bowl wide enough to fit the rim of a double-walled glass. Pour apple cider into a bowl of similar size to about 1⁄4-inch depth. Dip the rim of the glass in apple cider and then cinnamon-sugar mixture. Whip cream and 1⁄2 oz. calvados until stiff peaks form. Refrigerate until ready to use. Heat 6 oz. apple cider in a 2-qt. saucepan. Add remaining calvados. Pour into glass and top with whipped cream. Garnish with ground cinnamon and cinnamon stick.