Friday Cocktails: Pearman’s Toddy

byBetsy Andrews| PUBLISHED Nov 22, 2013 2:34 AM
Friday Cocktails: Pearman’s Toddy
Laced with cinnamon, lemon, and Angostura bitters, this gin-based drink is a brisk, warming twist on a toddy. Get the recipe for Pearman’s Toddy ». Helen Rosner

Fletcher's Brooklyn Barbecue, one of my favorite BBQ joints in New York, serves meat, meat, and more glorious, glorious smoked meat: juicy brisket with a deep, charred crust; super-charged burnt ends; succulent St. Louis ribs; spice-a-licious hot links; juicy barbecued chicken; a daily pork steak that'll make you very, very happy and leave you very, very full.

With all this meat, you need a drink that can stand up and fight back. A stern Dr. McCoy of a drink, this gin-based twist on a toddy, which Fletcher's bartenders make with Breuckelen Glorious Gin, distilled just four blocks from the smoking maple and red oak of the barbecue joint, is laced with cinnamon, lemon, and Angostura bitters. It's hot and brisk, with an aromatic intensity that will slap the meat coma right out of you, and restore you for another round of tri-tip, or pulled pork, or whatever it is that you're facing next.