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A twist on hot toddies

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By Jessica Yadegaran
San Jose Mercury News
  • The best way to keep warm this holiday season is with a festive twist on the nog and toddy, such as Southpaw's Tugboat Egg Nog.

    Mark DuFrene / Contra Costa Times / MCT

    The best way to keep warm this holiday season is with a festive twist on the nog and toddy, such as Southpaw's Tugboat Egg Nog.

The best way to keep warm this holiday season is with a festive twist on the nog and toddy.
Rich, frothy homemade eggnog can be so decadent, you'll likely forget about dessert.
And hot toddies are so easy -- they're nothing more than booze plus hot water plus sweetener. They're just with the mixologist ordered!
Eleven pipers piping hot
2 ounces apple juice
11/2 ounces Gosling's Black Seal rum
11/2 ounces clove water (see note)
1/2 teaspoon brown sugar
1/2 teaspoon spiced simple syrup
1 ounce cream

Stir ingredients, then heat with the cappuccino wand of espresso machine until hot and frothy. Pour into mug or heatproof glass. Garnish with cinnamon.
Note: For clove water, steep 10 cloves in 4 tablespoons hot water for 1 hour.
Makes 1 drink.
Patrice Brault and Oliver Greenlaw, Five
Shades of Grey
11/2 ounces bourbon
1/2 ounce Aperol
1/4 ounce spiced cherry syrup (recipe follows)
1/2 ounce lemon juice
21/2 ounces hot water

Combine all ingredients except water in a shaker; shake without ice. Add hot water and pour into preheated glass. Garnish with a pinch of Earl Grey tea and a lemon twist.
Makes 1 drink.
Gabriel Lowe, Locanda
Spiced cherry syrup
1 pound garnet cherries
1 quart honey
12 ounces brandy
2 tablespoons cloves
2 tablespoons cinnamon

Crush half the cherries, combine all ingredients and let rest for 2-4 weeks. Strain and bottle.
Note: Makes a huge batch. Feel free to divide the recipe as needed.
Southpaw's Tugboat Egg Nog
1 ounce simple syrup
11/2 ounces bourbon, whiskey or scotch
1/2 ounce spiced rum, such as Sailor Jerry
3/4 ounce amaretto (or any nut, coffee or chocolate liquor)
1 egg
1 ounce whole milk
1 coffee bean

To make Southpaw simple syrup, mix equal parts cane sugar and boiling water; stir until sugar dissolves. Add baking spices such as cinnamon, star anise, cloves, allspice and orange peel in small, equal proportions to the mixture. Bring to a boil, remove from heat and let cool completely; strain out solids.
Combine all ingredients in a cocktail shaker, adjusting the amount of simple syrup to the sweetness of the spirits used. This recipe is built for a 100-proof whiskey and a drier spiced rum. If your spirits are sweeter, decrease the simple syrup to 3/4 ounce.
Dry shake (without ice) vigorously for 10-15 seconds. Take care to secure the shaker with both hands, as the mixture will want to escape as pressure builds.
Add ice and shake vigorously for another 10-15 seconds.
Double strain using a Hawthorne and a mesh strainer into a glass with a 9- to 10-ounce capacity. Grate coffee bean on top.
Makes 1 drink.
Edward Calhoun, Southpaw
Story tags » Alcohol

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