Improved Hot Toddy
Bragg Apple Cider Vinegar—the answer to all that ails—serves as a replacement for lemon.
- story: Bianca Prum
- photo:
Bragg Apple Cider Vinegar—the answer to all that ails—serves as a replacement for lemon.
An improved version of the bar's famous recipe.
An iconic take on the classic hot drink from New York's The Dead Rabbit.
Traditionally a mulled wine made with madeira, the Dead Rabbit's version is spiced with clove, allspice, mace and sarsaparilla.
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…
One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass.
This lengthened bishop cocktail from The Dead Rabbit gets its kick from sherry and cognac sweetened with vanilla syrup and balanced with lemon and nutmeg.
"A hot toddy meets a juice bar cold remedy."
Ezra Star’s take on the classic Bishop is spiked with Cognac to round out the drink and add a bit of depth.
This "Viking-tiki"-inspired mulled wine gets added heat from a measure of aquavit.