Pumpkin Toddy

Name: Pumpkin Toddy
Yield: 1 drink
Cuisine: Cocktail
Ingredients: 1/2 oz Applejack brandy; 1/4 oz Rye whiskey 50% abv; 1/4 oz Lemon juice; 1/4 oz Pumpkin spice syrup; 1/4 oz Maple syrup; 1 dash Aromatic bitters; 2 2/3 oz Boiling water

Autumn/fall · Halloween · Hot Drinks

3.8 3 ratings

Favorite

Ingredients

1/2 oz Applejack brandy

1/4 oz Rye whiskey 50% abv

1/4 oz Lemon juice

1/4 oz Pumpkin spice syrup

1/4 oz Maple syrup

1 dash Aromatic bitters

2 2/3 oz Boiling water

How to make

Serve in a toddy glass

1 POUR all ingredients into a preheated glass and briefly stir.

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Flavour profile

No alcohol Medium Boozy

Sweet Medium Dry/sour

50.0% alc./vol. · 0.6 standard drinks · 101 calories

History

An apple brandy and rye whiskey sour, sweetened with pumpkin and maple syrups, lengthened and heated with boiling water.

Jane Danger created this drink in 2008 at PDT in Manhattan, New York City. It was later featured in The PDT Cocktail Book, published by Jim Meehan in 2011. PUMPKIN TODDY 1 oz Laird's Bonded Apple Brandy .5 oz Rittenhouse Bonded Rye Whiskey .5 oz Lemon Juice .5 oz Deep Mountain Grade B Maple Syrup 1 tsp. Libby's Pumpkin Purée 2 dashes Angostura Bitters Combine all ingredients in a pre-heated heatproof mug and stir. Add 5 oz. of hot water and stir. Garnish with grated cinnamon. – Jane Danger, Winter 2008 The earliest known mention of a Toddy appeared in England in 1741.