Vermont Toddy

PHOTOS BY MICHAEL PIAZZA/STYLED BY EMMET KELTY

SERVES 1

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.

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