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Mexican Chocolate Toddy

At home and a little at work I’ve recently been working with chocolate in some of my drinks trying to find both a thicker desert style drink and also a hot seasonally appropriate but innovative drink that isn’t necessarily for after dinner. The following finds a happy medium between the two. After experimenting through a bottle or so and finding that chocolate for baking or eating doesn’t dissolve how I would like (it clumps and falls to the bottom, leaving an unsightly sludge of sweetness in the glass) and knowing that chocolate syrup isn’t the taste I was after I tried using some Fee Brother’s Chocolate Bitters. It worked like a charm, I had created a drink that was both chocolaty and transparent, without any unwanted sedimentation.

  • 2 oz cinnamon infused tequila*
  • .5 ozĀ cayenne-thyme syrup
  • 6 dashes Fee Bro’s Chocolate Bitters
  • 15 drops Bitterman’s Habanero Shrub
  • 2-3 oz hot water (to taste)
  • 1 oz lightly whipped heavy cream
  • sprinkle of cinnamon

Build all of this in the order posted in a steaming hot footed glass mug, with the cream floating on top of the mixture and the cinnamon as a garnish. You can let the cream fall into the mixture, rounding out the flavor more over time, or you can mix it all together in the beginning, I prefer to let it sit and watch it change over the course of drinking it.

*For cost effectiveness I used Sauza Gold, to each 750ml bottle I added 10 cinnamon sticks and let sit 4-5 days until the tequila turned a dark reddish color.

Tee’s Tea

I was working on some new additions to the winter cocktail list at work and realized that I hadn’t seen any gin toddies. This seemed like a good challenge. The based is an infused dry gin: into each fifth of gin add three bags of Numi Orange Spice tea (a white tea with orange peel, lemongrass, and schisandra berries) and let sit for ~20-24 hours until a rich orange color has been attained.

  • 1.5 Orange Spiced Gin
  • .75 Cointreau
  • .5 Orgeat syrup
  • hot water
  • twist of orange

Combine all of the liquids in a heated footed mug, twist orange over top and drop in. This is a warming spiced drink that is strong on the citrus but mellowed with the almond. If you want to you can add a dash or two of some Peychaud’s or a few cloves to make it feel a little more seasonal.

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