The Queen of Cups: A Hot Buttered Toddy

Name: The Queen of Cups: A Hot Buttered Toddy
Yield: 10
Cuisine: American

Recipe: Randall Greenleaf , Southwark , Philadelphia

Photo: Neal Santos

December 04, 2024

Randall Greenleaf of Philadelphia’s Southwark combines the best parts of a hot toddy and hot buttered rum for this warming cocktail. The recipe’s flexibility allows you to play with your favorite amari, sub in allspice dram or creme de cacao. Greenleaf also recommends switching out the “Irish whiskey for rye, bourbon, or rum to create more bready, spicy, or sweet flavors, and apples can be replaced with pears and quince.”

Ingredients

1 oz. Irish whiskey
3/4 oz. spiced apple syrup
1/2 oz. Meletti amaro (or amaretto)
1/2 oz. amaro (Southwark uses Antica Della Sacra but Montenegro or Averna can be subbed)
1/2 oz. fresh lemon juice
1/2 Tbsp. hazelnut brown butter
hot water to top

Glass:toddy or teacup
Garnish:flaky sea salt

Preparation

Add all of the ingredients, except the hazelnut brown butter, to a toddy glass or teacup and top with hot water. Stir in the hazelnut brown butter and sprinkle with flaky sea salt.
Spiced Apple SyrupCombine equal parts of white sugar, water, and chopped/peeled apples. Add fennel seed, clove, nutmeg, and all spice to taste. Cook low and slow until reduced to half the amount. Blend and fine strain. Will keep for 7 days in the refrigerator.
Hazelnut Brown ButterFinely chop 1 Tbsp. of hazelnuts. Combine in a pan with 1/2 a stick of unsalted butter and cook on medium heat until browned. Will keep for 2 months in the refrigerator.