July 27, 2012

The PDT Project: Apple Malt Toddy

by Payman Bahmani

The PDT Project rolls on with the Apple Malt Toddy, a delicious drink that you’ll want to bookmark for the colder months, unless you’re one of our readers from the Southern Hemisphere. Or maybe you really enjoy hot drinks in hot ass weather.

 Apple Malt Toddy
2 oz Red Jacket Orchards Apple Cider
1.5 oz Chivas Regal 12 Yr Old Blended Scotch Whisky
1 oz Drouhin Pommeau
0.25 oz St. Elizabeth Allspice Dram
1 barspoon Deep Mountain Grade B Maple Syrup
Cinnamon stick, for garnish

Glassware: Pre-warmed mug
Method: Heat ingredients in a small pot, making sure to dissolve the maple syrup, and pour into a pre-warmed mug. Add cinnamon stick garnish.

Pommeau, in case you’re wondering, is a product that’s made by mixing unfermented apple cider (must) with Calvados (French apple brandy). It’s made in Brittany and Normandy, and while it’s not so popular stateside, you can find it at specialty or high-end liquor stores, or better yet, online. It typically ranges 16-18% ABV, which makes it a great aperitif.

This is a great drink to make in large batches and serve to guests at your winter dinner party as they wander in from the cold. If making this for only yourself, you can just pour everything in a mug and heat in a microwave.

*This post is part of a series in which Payman takes on the task of making and writing about every cocktail featured in the PDT Cocktail Book, as well as providing an awesome photo of each drink taken by Vanessa Bahmani Photography.

**Got a question? He can be found on twitter @paystyle, you can email him at payman@pdtproject.com, or simply drop him a comment below.

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