Mixologist/owner Michael Silva, BĀS PVD, Providence
This drink will get you through those chilly fall nights—either catching up with friends or just chilling at home on the couch.
Ingredients
- 2 ounces rye whiskey
- ¾ ounce cinnamon spice syrup*
- 2 dashes Angostura bitters
- ½ ounce fresh-squeezed lemon juice
- 4 ounces boiling water
- Cinnamon stick for garnish
- Dehydrated orange wheel for garnish**
Preparation
Pour whiskey, cinnamon syrup, bitters and lemon juice into a mug, top with boiling water and garnish with a cinnamon stick and a dehydrated orange wheel. Makes 1 toddy.
*Cinnamon Spice Syrup In a small saucepan, combine 1 cup each water and maple syrup, 3 cinnamon sticks, 1 teaspoon each whole cloves and allspice and bring to a boil. Turn off heat, cool, strain, discard solids and funnel into a clean bottle or Mason jar. Refrigerate up to 2 weeks.
**Dehydrated Orange Wheels Slice 2–3 oranges in ⅛-inch wheels. Arrange in a single layer on a wire rack set over a baking sheet. Bake at 200°F for 3 hours, or until dry to touch. Cool and store in an airtight container at room temperature.
