Trinket Toddy

  • Virnig - NE PDX
  • Swanson - WS
  • Frost - The Dalles
  • Reaume - SE PDX
  • Dowdy - Vancouver
Author1859 Magazine
Rating

A tasty toddy perfect for the cold months with homemade savory syrup. Recipe courtesy of Trinket in Portland.

Yields1 Serving
FOR SAVORY HONEY
 1 cup cider vinegar
 1 cup hard cider or sparkling wine
 1 ½ cups honey
 1 tbsp lightly roasted whole coriander
 1 lemon twist
 1 tsp ground cinnamon
 ½ tsp ground allspice
FOR COCKTAIL
 ½ oz savory honey (see recipe above)
 1 ¾ oz bourbon or brandy
 1 orange slice
 1 cinnamon stick
 Hot water, to taste
FOR SAVORY HONEY
1

Using a 6-8 quart saucepot, simmer vinegar and cider or wine over low heat. Reduce the liquid by half until 1 cup remains. Add honey, coriander, cinnamon, allspice and lemon twist. Bring to a simmer, then strain immediately. Transfer to a squeeze bottle or other storage container while still warm.

FOR COCKTAIL
2

Using a heated cup, combine all ingredients. Stir until honey is dissolved.

Category

Ingredients

FOR SAVORY HONEY
 1 cup cider vinegar
 1 cup hard cider or sparkling wine
 1 ½ cups honey
 1 tbsp lightly roasted whole coriander
 1 lemon twist
 1 tsp ground cinnamon
 ½ tsp ground allspice
FOR COCKTAIL
 ½ oz savory honey (see recipe above)
 1 ¾ oz bourbon or brandy
 1 orange slice
 1 cinnamon stick
 Hot water, to taste

Directions

FOR SAVORY HONEY
1

Using a 6-8 quart saucepot, simmer vinegar and cider or wine over low heat. Reduce the liquid by half until 1 cup remains. Add honey, coriander, cinnamon, allspice and lemon twist. Bring to a simmer, then strain immediately. Transfer to a squeeze bottle or other storage container while still warm.

FOR COCKTAIL
2

Using a heated cup, combine all ingredients. Stir until honey is dissolved.

Trinket Toddy

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