Ballycotton Toddy

Portland's British Isles-inspired gastropub Raven & Rose is known for its eclectic menu paying homage to the cuisine rooted and loved by our neighbors across the pond. From Shepherd's Pie to Filet of Beef with Yorkshire pudding to the Full Irish Breakfast, guests are sure to find elevated British Isles-inspired fare. Few people know, however, that their praised beverage program also pays homage to the British Isles. This fall, take the Ballycotton Toddy, a unique cocktail complete with Irish Whiskey and Carrageen Moss (also known as Irish Moss) - a seaweed that grows abundantly off the south and west coasts of Ireland and traditionally used in desserts.

Yields1 Serving
For the Toddy
 1.50 fl oz Your favorite Irish whiskey
 0.50 oz cassis
 0.50 oz honey syrup
 0.50 oz Carrageen moss extract with allspice (see next section)
 0.75 oz lemon juice
 1 oz boiling water
For the Carrageen moss extract
 7 g dried Carrageen Moss
 20 All-Spice berries
Carrageen moss
1

Soak 7g of dried Moss in 30 oz (by volume) warm water for 10 min.

2

Add 20 All-Spice berries.

3

Simmer on hotplate for 20 min.

4

Strain off solids in Chinois.

To make the Toddy
5

Mix all ingredients in small metal pitcher, steam with espresso wand to create foamy head.

6

Grate cinnamon over top.

Category

Ingredients

For the Toddy
 1.50 fl oz Your favorite Irish whiskey
 0.50 oz cassis
 0.50 oz honey syrup
 0.50 oz Carrageen moss extract with allspice (see next section)
 0.75 oz lemon juice
 1 oz boiling water
For the Carrageen moss extract
 7 g dried Carrageen Moss
 20 All-Spice berries

Directions

Carrageen moss
1

Soak 7g of dried Moss in 30 oz (by volume) warm water for 10 min.

2

Add 20 All-Spice berries.

3

Simmer on hotplate for 20 min.

4

Strain off solids in Chinois.

To make the Toddy
5

Mix all ingredients in small metal pitcher, steam with espresso wand to create foamy head.

6

Grate cinnamon over top.

Ballycotton Toddy

Leave a Reply