Though it hasn’t felt much like it back in home country of late, it’s still been winter in the Northeast this week.
There’s even been a bit of morning frost on the windshield here in Birmingham for most of January, though the buds are swelling on the trees suggesting spring, at least this far south, probably starts in the next few weeks.
Nonetheless the neighbors are still wearing heavy winter coats, gloves and hats to work in the morning and some of our favorite eateries are still serving winter-time beverages by the bucket-full.
Just a few days ago we stopped by one of our favorite BBQ joints in the late evening (for a wedge salad topped with brisket actually); their beverage of the day at the bar was an Apple Cider Ginger Toddy.
The bartender wasn’t all that forthcoming as to the recipe, though I watched her make up a batch and chatted with a well-lubricated couple at the bar who had apparently been sipping on these since about 4 o’clock that afternoon, Mrs. Toddy proclaiming proudly she knew their version ‘like the back of my hand’.
Serious Eats has a nifty looking apple toddy winter cocktail made with a baked apple like they used to do in the good ol’ days pre-prohibition. It’s more than worthy of a run one of these days, though when your ambition isn’t quite up to baking apples for your toddy, this recipe will fill the bill nicely.
Anyway, Ed always says a toddy a day keeps the winter blues away. He’ll like this one.
5 cups apple cider
6-8 ounces Bulleit bourbon or Applejack
Generous drizzle of honey in each of 4 glasses
1 lemon, quartered
2 thumb-sized pieces of fresh, peeled gingerroot
Mulling spices (we used 3 cinnamon sticks, 6 cloves and 6 allspice berries – use whatever you like and have on hand)
Garnishes – consider lemon slices, cinnamon stick, apple slice, ginger slice, etc
Simmer the cider, ginger and the mulling spices together for 15 or 20 minutes over medium low heat.
Pour. Drizzle a generous dollop of honey into 4 mugs, add the bourbon (or whatever you’re using), the hot cider and a squeeze of lemon juice from one of the quarters (drop that quarter in for more a citrus punch).
Stir with a cinnamon stick and enjoy.
