(it is 38 degrees right now, and this is a featured NYT recipe today, so I'm sharing) Modern Hot Toddy
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Think of this drink as the darker, richer cousin to the classic hot toddy. Choose an amaro with citrus notes that is medium in body and bitterness, and use a six-ounce serving vessel. (The smaller size will help the drink retain heat.) Warming the serving vessel and the ingredients themselves helps to keep the hot toddy, well, hot, but if you’re keen on skipping one of the steps to a superiorly hot toddy, make it warming the ingredients — and drink with the urgency that choice demands.
By Rebekah Peppler
Time 15 minutes
Rating 4 (182)
INGREDIENTS
Yield: 1 drink
1 teaspoon (or 1 individual bag) strong black
loose-leaf tea, such as English breakfast
1 to 2 teaspoons brown sugar
¾ ounce medium-bodied rum, preferably gold
¾ ounce amaro, such as Ramazzotti or Averna
½ ounce fresh lemon juice
Lemon slice, to finish
PREPARATION
Step 1
Bring a kettle of water to a boil. Fill a 6-ounce heatproof mug or glass with boiling water and set aside, 1 minute.
Step 2
Pour out the water, then add a tea bag or strainer and sugar to the warmed glass. Top with 4 ounces boiling water.
Step 3
As the tea steeps, set another small heatproof mug or glass in a small saucepan or baking
dish. Pour more boiling water around it, so the water comes halfway up the sides. Add
the rum and amaro to the mug, and allow to sit and warm through.
Step 4
Once the tea has steeped for 3 to 5 minutes, remove the tea bag or strainer, add the nowwarmed rum and amaro mixture, stirring to ensure the sugar is dissolved. Stir in the lemon juice and finish with a lemon slice. Serve immediately.
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