Chantal Tseng is a dedicated tea drinker who finds toddies “delightful,” as well as ritualistic. “Hot drinks are made to be sipped slowly,” she says. “The way you hold the mug to warm your hands, blowing on the hot liquid to temper it, getting a good whiff of the steamy elixir…it’s comforting and relaxing.” This Sherry-based version incorporates fernet, absinthe and traditionally warming ingredients like turmeric and ginger juice with dandelion root tea for an earthy, botanically complex cocktail.
Chantal Tseng | Washington, D.C.
- 2 ounces oloroso sherry, preferably Emilio Hidalgo Gobernador
- 1/2 ounce fernet, preferably Tempus Fugit Fernet del Frate Angelico
- 2 dashes absinthe
- 1/2 ounce honey syrup (1:1, honey to water)
- 1/4 ounce lemon juice
- 1/4 ounce raw ginger juice
- 1 dash turmeric
- 4 ounces hot dandelion root tea
Garnish: lemon peel, cinnamon stick, nutmeg
- Combine all ingredients, except dandelion root tea, in mug.
- Top with dandelion root tea.
- Garnish with lemon peel, cinnamon stick and freshly grated nutmeg.