“I’m particularly fond of using [Pineau des Charentes] to amplify brandies, taking advantage of their inherent roundness and giving them just a bit more body,” explains Death & Co.’s Alexander Day. His riff on a Hot Toddy sees sweet, fruit-forward Pineau mixed with chamomile-infused Calvados, honey syrup and lemon juice, before being lengthened with water and garnished with an apple slice.
- 1 1/2 ounces chamomile-infused Calvados (see Editor's Note)
- 1 ounce Pineau des Charentes, preferably Paul-Maire & Fils
- 1/2 ounce acacia honey syrup
- 1/4 ounce lemon juice
- 4 ounces boiling water
Garnish: thin apple slices
- Place all ingredients, except water, in a toddy mug.
- Pour in boiling hot water and garnish with thin apple slices.
Chamomile-Infused Calvados :
1 bottle Calvados, preferably Busnel Calvados Pays d'Auge VSOP
4 tablespoons loose leaf chamomile
Combine the Calvados and chamomile in a container and allow to sit for 15 minutes, or until the chamomile flavor is just coming out. Strain out chamomile.