Trento Toddy
I knew I wanted to create a hot drink as part of this month’s programming, something incredibly cozy and comforting. I prefer hot toddies that aren’t citrus-heavy and that read like Cocktails. For some reason, I got it into my head that brown sugar and dates would be the perfect pairing with whiskey, amaro, and woodsy Kukicha tea. Happily, I was right.
INGREDIENTS
1½ oz. rye
1 oz. Braulio or Cynar
1 teaspoon brown sugar
1 date, pitted
1 bag Kukicha tea
Orange “coin,” for garnish
ABV LEVEL
Boil a kettle of water. Pour boiling water into your serving mug to heat. Take a small shaker tin and measure amaro and rye into it. Set that into a large rocks glass one-quarter full of water to heat the spirits. In a small pitcher or mug, place the date and brown sugar. Pour about 1 oz. water on top and muddle to break up date and dissolve sugar. Add tea bag and pour 7-8 oz. more water atop. Brew for 5 minutes, covered to trap heat. Dump heating water out of serving mug, pour in spirits, and (carefully) fine strain tea-date mixture into mug. Cut a “coin” from the side of the orange, taking mostly peel and just a little flesh. Float on top of toddy.
