Vermont Toddy


Photo by Michael Piazza / Styled by Emmet Kelty


1 ounce Malvados Mad River Distillery Apple Brandy (can be replaced with Calvados or applejack)
½ ounce Becherovka (a Czech herbal liqueur)*
¾ ounce Honey Syrup**
Hot water
Clove-studded lemon twist, for garnish

* If you can’t find Becherovka, add another ½ ounce apple brandy and 2 dashes Angostura bitters

** Honey Syrup: The ratio for this recipe is 1:1, honey to water. I like to add spices to this mixture and simmer on low for 20 minutes, then let it rest for an hour before straining. Spice suggestions: chili peppers for heat, anise, clove and cinnamon.

This recipe appeared in the Winter 2017 issue as part of a larger story on Winter Cocktails.