 |
Naughty Toddy1 drink Sam Levy of Fern Bar |
| Ingredients for the cocktail: | |
| • | 1 1/2 oz. Pumpkin Spiced Griffo Stout Barrel Bourbon |
| • | 1/4 oz. Luxardo Amaretto |
| • | 1/2 oz. Lo-Fi Sweet Vermouth |
| • | 1/4 oz. The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 3/4 oz. Apple Cider Reduction |
| • | 3/4 oz. 50/50 eureka/meyer lemon |
| • | 1/4 oz. Small Hands orgeat |
| • | 4 oz. boiling water |
| • | 1 Apple Spiced Marshmallow (garnish) |
| • | 1 orange wedge with ceylon cloves poked into it (garnish) |
| Method for the Fresh-pressed Apple Cider Vinegar Reduction: | |
| 1. | Reduce apple cider to 1/3 original volume by cooking over medium low heat. Strain through cheesecloth. |
| Ingredients for the Pumpkin Spiced Bourbon: | |
| • | 750ml Griffo Stout Barrel Bourbon |
| • | 1 cup of roasted sugar pie pumpkin (1″ cubes roasted at 375F for 1 1/2 hours or until lightly browned and crispy on corners) |
| • | 1/2 nutmeg, crushed |
| • | 5 Allspice |
| • | 2 cardamom |
| • | 10 coriander |
| • | 1 small cinnamon stick |
| • | 1 tsp. of ginger |
| Method for the Pumpkin Spiced Bourbon: | |
| 1. | 1 week infusion, stirring once or twice a day. |
| 2. | Strain through 3 layers of cheesecloth. Squeeze any extra that is trapped in the pulp. |
| 3. | Optional: Strain all liquids through a coffee filter to get it super clear. |
| Ingredients for the Apple Spiced Marshmallows: | |
| • | 8 cups of apple cider |
| • | 4 tbsp. plus 2 tsp. powdered gelatin |
| • | 1 1/2 cups sugar |
| • | 3/4 cup honey |
| • | 2 cups cornstarch |
| Method for the Apple Spiced Marshmallows: | |
| 1. | Reduce 8 cups of Apple Cider to 2 cups. Add 1/4 cup of mulling spice mix (cinnamon, star anise, cardamom, clove, nutmeg) as soon it is reduced and steep for 1 hour. Then strain out. |
| 2. | Lightly spray an 11 x 15 jelly roll pan or 9 × 13 baking pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray. |
| 3. | Combine the remaining apple juice concentrate, honey, salt and sugar in a 6-quart saucepan and place over medium heat. (It is important to use a large pan because the honey causes the mixture to bubble up substantially) When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals. |
| 4. | Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 250F. Do not stir the mixture once you remove the lid. Once it reaches 250F remove the pan from heat and carefully stir in the gelatin mixture. |
| 5. | Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”. Whip mixture for 12 minutes. |
| 6. | Scrape the mixture into prepared pan and spread out smooth with oiled offset spatula. (A wet spatula or wet hands work well too.) Set marshmallow aside, uncovered, at room temperature for at least 4 hours or overnight before cutting. |
| Method for the cocktail: | |
| 1. | Mix all ingredients in a glass and garnish with apple spiced marshmallow and orange wedge with ceylon closes poked into it. |