Monday, March 10, 2014

Fresh Apple-Ginger Toddy

The rain stopped and I decided it was time to have our first bonfire of the season.   Since the nights are still chilly, I researched whiskey drink recipes hoping to keep us all warm throughout the evening.

As I have mentioned before, I prefer to make my cocktails in larger quantities instead of one drink at a time.  This way I can enjoy my cocktail along with friends, without being stuck in the kitchen making drinks all night.  I also like to use ingredients that can be easily found in a portion size that can be entirely used with little or no waste.

This is a whiskey drink recipe I modified from

Hot Apple-Ginger Toddy
64 oz. (8 cups)  Apple Cider
375 ml bottle Bourbon Whiskey (I used Jim Beam)
5-7 thin slices of fresh ginger root
1 Tbsp. local honey
1 lemon
Candied ginger (optional garnish)

  • Peel and chop fresh ginger into thin slices.
  • Bring apple cider to a boil.
  • Add slices of fresh ginger to the cider and boil for 5 minutes.
  • Remove cider from heat, cover and let steep for 30 minutes.
  • Puree mixture in a blender, then strain and discard pulp.
  • Refrigerate cider until ready to use.

Once you are ready to enjoy the Apple-Ginger Toddy with friends, simply warm the ginger-infused cider in a pot over the stove, stir in bourbon and 1 Tbsp. honey and pour into a coffee mug.  I garnished ours with a slice of lemon and candied ginger for a fun presentation.

It was a hit with my friends!  

This recipe is definitely a keeper.  I may just have to start growing ginger root indoors all year long.

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