Lamb’s Wool

The Dead Rabbit Grocery and Grog | Manhattan

Hot Toddy Recipes

The Lamb’s Wool finds its beginnings as a wassail—a hot, mulled cider thought to have originated in England’s West Country—and takes its name from the Celtic pagan festival, La Mas Ubal, the Day of the Apple. Traditionally a spiced drink made with porter, New York’s Dead Rabbit updates the classic just slightly with the addition of Irish whiskey for a spiritous, not-so-sweet riff on the Whiskey Toddy.

Ingredients

Serving: 1

  • 4 ounces porter, preferably Founders
  • 2 ounces whiskey, preferably Powers
  • 3 ounces spiced apple purée (see Editor's Note)
  • 1/2 ounce spiced sugar syrup (see Editor's Note)

Garnish: freshly grated nutmeg

Directions
  1. Combine all ingredients in a briki and heat to a boil.
  2. When bubbling hot, pour into a porcelain mug and garnish with fresh nutmeg.
Editor's Note

Spiced Apple Purée:
1/2 ounce Everclear
4 ounces applesauce, store-bought or homemade
1/4 ginger syrup

Add all ingredients to a jar and mix. The purée should last two weeks in the refrigerator.

Spiced Sugar Syrup:
2 cups granulated sugar
2 cups water
1 teaspoon ground star anise
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon grated nutmeg
1/4 teaspoon ground cinammon

Combine the sugar and water in a medium saucepan over medium heat, but do not boil. Add the spices and slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Strain through a chinois into bottles. The syrup, yielding about 16 ounces, will keep for 2 to 3 weeks in the refrigerator.

Ginger Syrup:
12 ounces ginger root
2 cups water
2 cups granulated sugar

Chop the ginger into small pieces and feed them into an automatic juicer. Strain the ginger juice through a chinois to remove the pulp. Add the ginger juice, sugar and water to a large saucepan over medium heat, but do not boil. Slowly stir until the sugar has dissolved. Remove the pan from the heat. Use a funnel to pour into bottles. The syrup, which yields about 750 milliliters, will keep for 2 to 3 weeks in the refrigerator.

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Toddy

(n.) Though the modern definition of the toddy almost always points to any alcoholic beverage served hot, it wasn’t always so. One of the ancestral drinks of the cocktail world, the toddy’s origins likely came from a number of traditions, but it loosely meant a base spirit (usually rum or whiskey), plus a sweetener, served [...] More A-Z →