Vermont Toddy

PHOTOS BY MICHAEL PIAZZA / SYTLED 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.

Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.