09 Dec Hot Buzz
Another great toddy spin, this time with calvados – the delicious apple-based brandy from northern France. This toddy feels more traditional and works beautifully in a larger batch to have on the stove. This version also splits the base with Calvados and Seedlip to make the drink a little lower proof. You can choose to use the full portion of the base or split. This is perfectly paired to a big slice of tart tatin (upside down apple tart) but also great on its own, or with a side of festive cookies.
0.75 oz | 20 ml Avallen Calvados
0.75 oz | 20 ml Seedlip Spice
0.75 oz | 20 ml lemon juice
0.75 oz | 20 ml raw honey (maple or date syrup are fine, too)
2 dashes Bittered Sling Lem-Marrakech Bitters
Apple peel and orange peel, for garnish.
Bring the calvados, Seedlip, lemon, honey and bitters to a simmer in a small saucepan, whisking the whole time – do not boil. Simmer for 3 min gently. Shut off the heat – serve in a thin specialty coffee glass (or mug of preference!). Add the apple peel and orange peel together curled around in the glass. This is a nice recipe to make in a larger batch, and have warming on the stove, serving as you like. For a full zero proof version, omit the calvados and use non-alcoholic white wine or full portion of Seedlip Spice instead.