Sarah Murphy – Page 3 – Bloomery SweetShine

Vice & Virtue: A Culinary Journey of Excellence and Adventure

Since its establishment in 2016, Vice & Virtue has emerged as a prominent and beloved restaurant in the city, captivating diners with its unwavering commitment to culinary excellence and constant evolution. With the recent appointment of Jonathan ‘Jono’ Hawthorne as the new Head Chef, the restaurant has elevated its offerings to new heights, combining unique flavors and familiar Vice classics to entice even the most adventurous diners. In addition to its renowned tasting menus, Vice & Virtue now presents a tantalizing a la carte menu, catering to those seeking exotic culinary experiences with a touch of casual elegance.

Constant Evolution and Culinary Excellence

Vice & Virtue has garnered widespread recognition and acclaim for its commitment to constant evolution and pushing the boundaries of the culinary landscape. Since its launch, the restaurant has been at the forefront of innovation and has continuously redefined the dining experience. Led by founder Luke Downing, who now serves as the Executive Head Chef, the Vice restaurant group has flourished with a portfolio that includes Feed, Dough, Aperitivo, and Nineteen. This commitment to culinary excellence and innovation has firmly established Vice & Virtue as a trailblazer in the industry.

The Expertise of Jonathan ‘Jono’ Hawthorne

The recent addition of Jonathan ‘Jono’ Hawthorne as the new Head Chef at Vice & Virtue further enhances the restaurant’s culinary repertoire. With extensive training under the guidance of Michelin-starred chefs from around the world, Hawthorne brings a wealth of experience and a fresh perspective to the kitchen. His expertise elevates the restaurant’s offerings to new heights of refinement and creativity, promising an unforgettable dining experience for guests.

Fusion of Unique Flavors and Familiar Vice Classics

Under the visionary leadership of Jono Hawthorne, Vice & Virtue’s menu showcases a seamless fusion of unique flavors and beloved Vice classics. The culinary creations are a testament to the restaurant’s commitment to delivering bold and exciting dishes that captivate the palate. Adventurous diners will be thrilled by the meticulously crafted dishes that push boundaries while retaining a sense of familiarity. Vice & Virtue’s commitment to culinary innovation ensures that each visit to the restaurant is a delightful exploration of taste and texture.

Exotic Culinary Experiences with the A La Carte Menu

In response to the growing demand for diverse dining experiences, Vice & Virtue introduces its new a la carte menu. This addition expands the restaurant’s repertoire, offering a wider range of options to cater to the more casual diner seeking extraordinary culinary experiences. The a la carte highlights include an array of enticing dishes designed to surprise and delight. From the 10 Day Salt Aged Mackerel with elderberry and roscoff dashi to the BBQ Langoustine glazed in Pig Fat with calamansi curd and rosehip, each dish is a masterpiece that showcases Vice & Virtue’s commitment to culinary artistry.

Commitment to Culinary Excellence

Vice & Virtue continues to dominate the culinary scene, drawing diners in with its constant evolution and unwavering commitment to culinary excellence. With Jonathan ‘Jono’ Hawthorne at the helm as the new Head Chef, the restaurant has reached new heights of refinement and creativity. From their renowned tasting menus that offer exclusive dishes like the divine Grade Five Wagyu Beef Cooked on a Konro Grill to the introduction of the a la carte menu, Vice & Virtue ensures that both adventurous and casual diners can experience unforgettable culinary delights. Whether indulging in the remarkable mains such as the Masterstock Duck with shiitake, blossom, and daikon or savoring the daring dessert options like the Thai Red Curry Parfait with coconut, Alphonso mango, and cardamom, Vice & Virtue promises an exceptional dining experience that will leave patrons craving more. Immerse yourself in the world of Vice & Virtue and embark on a culinary journey like no other.

Florida's Craft Distilling: A Spirited Journey into Artisanal Excellence

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June 16, 2023 Sarah Murphy

Florida’s Craft Distilling: A Spirited Journey into Artisanal Excellence

Craft liquor distilling in Florida has experienced a remarkable surge in recent years, as artisanal spirits distilleries have emerged across the state. This flourishing industry has been fueled by the passage of House Bill 347, which granted micro spirits distillers the ability to sell and conduct tastings on their premises. These developments have not only boosted the growth of the craft distilling sector but have also transformed it into a captivating trend in Florida’s vibrant tourism scene. Let us embark on a spirited journey through Florida’s craft distilling landscape, where local ingredients, terroir, and unique experiences converge.

Artisanal Excellence Blossoms in the Sunshine State

Florida’s craft distillers have embraced the art of small-batch production, dedicating themselves to creating exceptional spirits that reflect the essence of the Sunshine State. One notable example is the Florida Cane Vodka, produced in Tampa, which showcases a variety of flavors made with natural fruit sourced from nearby locales. By utilizing local ingredients like sugar cane, craft distillers are able to create distinctive spirits that captivate the senses and embody the spirit of Florida.

House Bill 347: Catalyzing Craft Distilling Growth

The passing of House Bill 347 was a pivotal moment for Florida’s craft distilling industry. This legislation not only provided a significant boost to the sector but also opened up new avenues for engagement between distillers and consumers. Micro spirits distillers can now sell two bottles per year to each customer on-site, allowing for a more direct and personal connection with their clientele. Moreover, the bill has enabled the establishment of on-site tasting rooms, gift shops, and craft spirits tours, offering visitors a chance to witness the art of distillation firsthand and deepen their appreciation for the craftsmanship behind each bottle.

Florida’s Unique Terroir: Influencing the Spirit

The character of Florida’s craft spirits is deeply influenced by the state’s unique terroir. The diverse geographical elements, such as the presence of great corn and abundant sugar cane, contribute to the distinctive flavors found in these spirits. Craft distillers skillfully harness these local resources, allowing the natural essence of Florida’s land to shine through in their creations. By drawing inspiration from their surroundings, distillers are able to produce spirits that capture the true essence of the state, offering a taste of Florida’s terroir in every sip.

Craft Distilling Tourism: A Spirited Vacation Experience

Florida’s craft distilling industry has become a major attraction for tourists, offering an unforgettable and educational vacation experience. One notable destination is the St. Augustine Distillery, located in a century-old ice plant, which attracts over 5,000 visitors per month. The distillery seamlessly blends its agricultural origins with modern distilling equipment, providing guests with a unique neo-vintage experience. Visitors can immerse themselves in the art of distillation, witness the production process firsthand, and even enjoy tastings of the distillery’s exquisite spirits. This fusion of history, craftsmanship, and hospitality has transformed Florida’s craft distilling industry into a vibrant tourism trend, enticing travelers from around the world to explore and savor the flavors of the Sunshine State.

Conclusion

Florida’s craft distilling scene has emerged as a force to be reckoned with, drawing attention from enthusiasts and tourists alike. With the passage of House Bill 347, the industry has flourished, providing micro spirits distillers with opportunities for on-site tastings, direct sales, and the creation of immersive experiences for visitors. From the sun-kissed sugar cane fields to the vibrant flavors of handcrafted spirits, Florida’s craft distilling industry offers a unique fusion of local ingredients, terroir, and a taste of the Sunshine State’s rich heritage. So raise a glass and embark on a spirited journey through the heart of Florida’s artisanal excellence.

Discover the Sweet Side: A Guide to Craft Distilled Moonshine

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June 2, 2020 Sarah Murphy

Discover the Sweet Side: A Guide to Craft Distilled Moonshine

Unveiling the Mystique of Craft Distilled Moonshine

Moonshine, a term that once evoked images of clandestine operations and prohibition-era bootlegging, has undergone a remarkable transformation in recent years. Craft distillers around the world are revolutionizing the spirit, elevating it from its shadowy past to a coveted beverage steeped in tradition and artistry. In this guide, we invite you to discover the sweet side of moonshine—a journey that will reveal the secrets of craft distilled moonshine, its flavors, and the new horizons it opens for mixology and culinary pairing.

The Renaissance of Moonshine: From Bootleggers to Artisans

Moonshine’s origins lie deep in American history, where illicit production during the Prohibition era was rampant. However, in modern times, passionate distillers have stepped out of the shadows to embrace moonshine’s potential as a legitimate craft spirit. Today’s craft distillers have brought artistry, precision, and innovation to the production process. Meticulously sourcing ingredients, perfecting distillation techniques, and adhering to stringent quality standards, these artisans have resurrected moonshine, transforming it into a refined and highly sought-after beverage.

Crafting Moonshine with a Sweet Twist: Unlocking Flavor Profiles

One of the remarkable aspects of craft distilled moonshine is its incredible versatility when it comes to flavor profiles. Gone are the days of harsh, unpalatable spirits. Craft distillers have unlocked the secrets of infusing moonshine with a sweet twist, creating a myriad of flavors that appeal to a wide range of palates.

From fruit-infused moonshines bursting with the essence of ripe peaches or tangy berries to indulgent caramel or butterscotch notes, craft distillers employ various techniques to achieve these captivating flavors. Carefully selected natural ingredients are often macerated, steeped, or cold-pressed, allowing the moonshine to absorb the nuances of flavor and develop a unique character.

Embracing the Craft: Moonshine Mixology and Pairings

The resurgence of craft distilled moonshine has brought with it an exciting wave of mixology experimentation. Talented bartenders and enthusiasts are crafting inventive cocktails that showcase the depth and complexity of these modern moonshines. By combining fresh ingredients, artisanal bitters, and skillfully crafted syrups, mixologists are pushing the boundaries of what can be achieved with this once-underground spirit.

Moreover, craft distilled moonshine is no longer confined to the realm of cocktails alone. It has become a captivating ingredient in the culinary world, inspiring chefs to create exceptional dishes that incorporate its unique flavors. From moonshine-infused sauces to delectable desserts, the possibilities are endless when it comes to pairing this spirit with gastronomic delights.

In conclusion, the world of craft distilled moonshine has evolved far beyond its notorious history. With a renewed focus on quality, craftsmanship, and innovation, artisans have transformed moonshine into a spirit worth exploring. By unlocking sweet flavor profiles and embracing the art of mixology and culinary pairing, craft distillers have given this once-illicit beverage a new lease on life. So, venture forth, savor the sweet side of moonshine, and discover the remarkable world that awaits you.

Black Walnut Bourbon Dessert Maple

July 20, 2018 Sarah Murphy

Maple Bacon Bars with Black Walnut Bourbon Glaze

Great news! This mouth watering recipe is about to be featured in a cool new cookbook titled Best of the Best from America’s Distilleries, so we just had to share it with you!

Caution: Do not lick your screen!

Ingredients:

2 cups high quality Maple Syrup

1 stick (1/2 cup) Unsalted Butter

1 tsp Black Walnut SweetShine

1 tsp Baking Powder

2 cups Flour

1 Egg

1 Whole pound bacon, cooked and crumbled

(Yes. One whole pound!)

Black Walnut Bourbon Glaze Ingredients:

1 tbsp Black Walnut SweetShine

1 tsp bourbon

1 c. powdered sugar

Directions:

Heat maple syrup on medium high and bring to a boil for 12-14 minutes, or until it is slightly reduced. Remove from heat and let cool.
Once the syrup has cooled but is still warm, add butter and stir until it melts and dissolves.
Mix in remaining ingredients, including the bacon, adding flour last, in small batches to combine.
Spread the mixture evenly onto a medium sized sheet pan lined with parchment, and chill in the fridge for an hour.
Once chilled, bake at 350 for 12-15 minutes, or until slightly golden. Cool.
While cooling, make Black Walnut Bourbon Glaze by adding 1 tbsp Black Walnut SweetShine and 1 tsp bourbon to 1 cup powdered sugar and mix well.
Once the bars are cool, drizzle with the glaze and serve.

Berry Bourbon Cremma Lemma Julep Mint

May 26, 2018 Sarah Murphy

Red, White, and Booze

Happy Memorial Day, everyone! We hope you’re celebrating with all your favorite people as we honor and remember our veterans. If you’re entertaining guests this weekend it’s the perfect time to try our new Red, White, & Booze creations!

Our go-to for any hot weather outdoor party is the classic Mint Julep. This minty cool cocktail is traditionally served in a tin cup with crushed ice to ensure maximum chill. Plus, it features America’s spirit … Bourbon! For extra patriot points we’re adding strawberries, blueberries, and Cremma Lemma SweetShine to make our Red, White, & Julep!

What you need:

2 oz Kentucky Straight Bourbon Whiskey

1/2 oz Cremma Lemma SweetShine

1 sugar cube

5+ fresh mint leaves, to taste

1+ strawberry, to taste

8+ blueberries, to taste

crushed ice

Add sugar cube, mint, berries, and Cremma Lemma to a julep tin, or any glass you prefer.

Press and twist to muddle. Your goal is to release oil from the mint and juices from the berries while dissolving the sugar.

Add crushed ice.

The ice MUST be crushed to achieve the maximum cooling effect of this cocktail, and don’t skimp! You want enough ice to create a dome like a snow cone.

Add bourbon, and give it a gentle stir.

If you need, add more ice to create your dome.

Decorate your festive little julep with fresh mint and berries.

Don’t forget a coaster!

Red, White, & Julep with Cremma Lemma SweetShine.

Cheers!

Oh, wait! We have two bonus recipes for you!

If juleps are a little too boozy for your crowd (we’re looking at you, Aunt Ida!), try our lower proof Red, White, & Blueberry.

1 oz blueberry purée

1 oz lemonade

1 oz Cremma Lemma

top with champagne, to taste

Mix lemonade with Cremma Lemma. Stir to combine and set aside.
Pour blueberry purée into bottom of glass.
Fill glass with ice.
Gently pour Cremma Lemma mixture over the back of a spoon to layer over blueberry purée.
Gently top with champagne.
Garnish with fresh Strawberry.

If you need a quick dessert, try our Red, White, & Booze Bowls

Simply top short cakes, angel food cake, or whatever type of cake you love with fresh strawberries and blueberries, then pour some chilled Cremma Lemma on top!

Bourbon Cranberry Clementine Rum Whiskey

March 9, 2018 Sarah Murphy

Tidal IX

Most people assume that Tiki originated somewhere in the South Pacific, but you might be surprised to learn that the iconic Tiki culture was actually born right here in the United States.

In the 1920’s this guy, Ernest Raymond Beaumont Gantt, traveled from his home in New Orleans to the Caribbean with his grandfather’s “import-export” business (importing Jamaican rum during prohibition). During his travels he absorbed every drop of the cultures he encountered— the people, the art, the cuisine, and most importantly, the drinks!

In his early twenties Ernest found himself on dry land in Los Angeles with a cargo load of trinkets from his travels. After a couple years of odd jobs he was able to open his own establishment in an old tailor shop in Hollywood. The plan was simple. He created his own cocktails from his arsenal of Caribbean rums, tropical fruits, and the spicy flavors of New Orleans. Then he built a bar with 24 seats, tossed up his exotic island trinkets among thatch and bamboo, and hung a driftwood sign labeled “Don’s Beachcomber” above the front gate. Don’s Beachcomber Café was born, and it changed the cocktail scene for the next 40 years. Ernest eventually changed his name to Donn Beach— either to accept the fate of everyone assuming his name was Don, or perhaps to avoid his bootlegging past.

The Tiki trend spread like wildfire. The return of WWII soldiers sparked a fascination with Polynesian culture, and the Tiki bar, though not at all authentically Polynesian, provided an exotic escape for post depression Americans who couldn’t afford to travel.

Fun fact: Donn’s Tiki drinks were so highly sought after that he developed a secret coding system so that none of his bartenders knew exactly what ingredients they were pouring and therefore couldn’t give away his recipes!

Before we start mixing let’s review the anatomy of a proper Tiki cocktail. We need tropical flavors and spice in the form of something sour, something sweet, something strong, and something weak, and we must serve it in a fun glass with a larger-than-life garnish. Are you ready for the challenge?

Here’s what you need to make Tidal IX:

Strong:

1 oz aged blended white rum

1 oz black rum

1 oz bourbon

1 oz Cranberry Clementine SweetShine

Sour:

1 oz passion fruit juice

1/2 oz fresh lime juice

Sweet & Weak:

3/4 oz pineapple juice

1/2 oz orgeat

And a little something extra:

2 drops cinnamon bitters

I know what you’re thinking. NINE ingredients!? That’s absurd! Perhaps, but we’re talking Tiki, people! This style is known for using lots and lots of exotic flavors to create the perfect balance.

Let’s get down to business. Start by filling an interesting drinking vessel with ice.

Now for the strong stuff. First, pour 1 oz of an aged blended white rum.

Add 1 oz black rum, not to be confused with “dark” rum.

Now pour 1 oz bourbon for funzies. Bourbon is not typically used in a tiki cocktail, but let’s face it. Bourbon makes everything better!

Round out the booze with 1 oz Cranberry Clementine SweetShine.

This seems like a lot of booze, and it is! Tiki drinks are notoriously high proof, but don’t freak out. We’re going to balance it out to make an easy drinking cocktail. Here we go …

Pour 1 oz passion fruit juice.

Add 3/4 oz pineapple juice.

Squeeze some fresh lime juice.

Add 1/2 oz fresh lime juice to your cocktail.

Pour 1/2 oz orgeat. Orgeat, pronounced “or-zha” like Zsa Zsa Gabor, is a non-alcoholic almond syrup with orange and rose water and is used in many tropical drinks.

Finally, add 2 drops of cinnamon bitters. Don’t add too much!

Now stir.

No Tiki cocktail is complete without an over-the-top garnish.

Let’s decorate this beauty with pineapple leaves, a pineapple flower with a fresh cherry, some vibrant purple orchids, and a bamboo straw for authenticity. Martha Stewart will show you how to make pineapple flowers if you click right here.

Isn’t she lovely?

We give you Tidal IX, a delightfully tropical libation with just enough sweetness and a strong boozy kick.

Cheers!

Cré Gin

February 4, 2018 Sarah Murphy

The Man in the Green Hat

George Cassiday was a WWI veteran who came home with an injury that prevented him from returning to his job at the railroad. So, what’s an underemployed fella going to do to earn money in the 1920’s? Bootleg, of course!

Image courtesy Stateandfed.com/ Thank you!

Ol’ George began smuggling hooch by train from New York to Washington, D.C., 2 large suitcases full at a time, to supply all of Congress with their illegal libations. Yep! You read that right. Members of the House and Senate alike, including those who voted dry, kept George in business whenever Congress was in session. They even set up a basement office as a supply room for his operation.

Image courtesy Therewillbebourbon.com/ Thank you!

After a couple years the Capitol Police finally caught on and arrested George for possession of illegal alcohol. The arresting officer’s description of George to the media included his light green felt hat, and the infamous moniker, “The Man in the Green Hat”, was born. George was banned from the House premises, but that didn’t stop him. If anything his new found fame increased business, and he simply moved his bootlegging business to the other side of the capitol building.

Now that you’ve had your history lesson, let’s jump straight to the hooch. Here’s what you need to make The Man in the Green Hat:

1 1/2 oz gin

1 1/2 oz Cré

2 dashes mint bitters

lemon twist

This drink is going to be served “up”, meaning it will be served cold without ice, so the glassware must be properly chilled. Simply fill a cocktail glass with ice water and let it sit while you mix the drink.

In a separate mixing glass pour 1 1/2 oz gin. We prefer a nice London Dry gin for this particular cocktail, but any gin will work just fine.

Add 1 1/2 oz Cré.

Finish with 2 dashes mint bitters. Don’t use too much! A little bitters goes a long way.

Add ice.

Do not listen to James Bond. Always stir your martinis! Shaking them adds air and chips of ice making the drink cloudy or “bruised”. Stirring with ice chills the drink while maintaining the clarity of the liquid.

Once the mixture is ice cold, discard the ice water that is chilling your glassware and immediately strain the drink into the glass.

Twist a little lemon peel over the surface of the drink. This brightens the flavor and gives a wonderful aroma.

Set your twist on the rim for a fun garnish, and serve immediately while it’s nice and cold.

In honor of our hooch hero, George Cassiday, we give you The Man in the Green Hat.

Thanks for keeping the spirits flowing, George!

Cheers!

Black Walnut Whiskey

January 25, 2018 Sarah Murphy

Black Irish Coffee

Happy Irish Coffee Day everyone! If you love a nice hot cup of joe mixed with your favorite Irish whiskey and some Irish cream liqueur, you’re doing it wrong! We’re not saying that combination isn’t delicious, but we’re here to teach you how to make a proper Irish coffee (with a SweetShine twist, of course!).

Anatomy of a proper Irish coffee— Irish whiskey, black coffee, and freshly whipped heavy cream on top. That’s it! We’ve mostly followed this classic recipe, but our whipped cream is infused with Black Walnut SweetShine. YUM!

Here’s what you need to make Black Irish Coffee:

1 oz Irish Whiskey

4 oz black coffee, or more to taste

1 oz Black Walnut SweetShine

2 oz heavy cream

Wait a minute. Why is it called “Black” Irish Coffee if it contains cream? We’re glad you asked! This recipe features Black Walnut SweetShine (which won a double gold medal at San Francisco World Spirits competition, by the way! It just makes sense to use a gold winner in an Irish cocktail. Watch out for the leprechauns, though!), and we prefer to use freshly roasted coffee from local Black Dog Coffee Company. Our mixologists’ personal favorite roast is the Costa Rica Tarrazu, a light/medium roast that yields notes of creamy caramel and citrus with just a hint of floral flavor.

Here’s a little serving tip. Preheat your coffee mug before building your cocktail. If you pour hot coffee into a cold mug your hot drink will only be warm at best by the time you drink it. Just fill your mug with hot water, wait until the mug is hot to the touch, then discard the hot water and quickly build your cocktail before the mug cools. Easy!

Let’s begin.

In your preheated mug, pour 1 oz Irish whiskey.

Top with your desired amount of hot coffee.

Stir.

Pour 2 oz heavy cream and 1 oz Black Walnut SweetShine into a shaker with a lid (we used a small mason jar), and shake vigorously until the cream thickens.

You’ll know it’s ready when it looks like this.

Now for the most crucial step— layering the cream. You want to hold the bowl of a spoon on top of the surface of the coffee then pour the cream directly into the spoon to allow the cream to gently float on top.

If you don’t layer it with a spoon the cream will instantly mix into the drink, and you won’t achieve the iconic presentation of a proper Irish Coffee.

A single coffee bean on top makes a fun garnish if you have them on hand, or you could sprinkle some cocoa or cinnamon instead.

If you find the drink is not quite sweet enough for your taste just add a little sugar, or better yet SweetShine! This recipe tastes great with an extra 1/2-1 oz of Black Walnut SweetShine or even Chocolate Raspberry SweetShine. Just have fun and make it your own!

We give you Black Irish Coffee with Black Walnut SweetShine.

Cheers!

Ginger Uncategorized Whiskey

January 11, 2018 Sarah Murphy

Peach Toddy

Happy National Hot Toddy Day, everyone! Ever wonder where the name “Toddy” came from, or the drink itself for that matter? We’ve done a bit of research (and drinking!) and discovered a few possible origins of this godfather of all hot drinks.

Who or what is Toddy? We found three popular theories, each very convincing.

Let’s start with ancient India and the tārī, or “toddy”, a medicinal beverage made with the sap of palm trees. That sounds likely enough, but 18th century Scotland has it’s own version of the story. The Scottish will tell you that Edinburg pubs fought off the bitter cold of Scotland by adding hot water drawn from Tod’s Well, the largest in the area at the time, to Scotch whisky. Perhaps, but what about Ireland’s claim that Dr. Robert Bently Todd invented a cure-all mixture that he prescribed to his patients? Dr. Todd’s variation included brandy, canella (white cinnamon), sugar, and hot water. (Surprised to hear that it didn’t include Irish whiskey? So were we!)

So, which one is correct? Being connected by British trade routes, we’re willing to bet these cultures probably influenced each other to create their own twists on this hot beverage, but we may never know which came first. One thing is certain, they all had the right idea to combine liquor (usually whiskey or brandy) with hot water and sometimes sugar or spices to create a medicinal beverage to warm us in winter and help ease the symptoms of the common cold.

Before we dive into recipes, let’s quickly review the health benefits of the Hot Toddy. If you were to order a Toddy at a pub today, the bartender would likely serve you a combination of whiskey, tea, honey, and lemon (or a similar variation).

Whiskey has all sorts of surprising health benefits! It aids in weight loss, slows dementia, improves heart health, prevents diabetes, increases good cholesterol, fights cancer, and even strengthens the immune system! But remember, too much whiskey can create more problems than it helps. Everything in moderation, friends!

Honey naturally coats to soothe a sore throat, and local raw honey is known to reduce environmental allergies in those who consume it regularly. Lemon is an excellent source of vitamin C, promotes hydration, aids in digestion, and even contains antioxidants that reduce weight gain. Depending on the type of tea you choose it can protect your teeth and heart, aid in digestion, and perhaps even prevent cancer.

The final, and perhaps most important, element of the Toddy is the hot water which gives the drink it’s most comforting factor, warmth! Plus the steam from the hot water carries all those lovely aromas straight through your nose for added relief of congestion.

Thirsty yet? Let’s cut straight to the recipes.

Our very favorite SweetShine Toddy is made with, you guessed it, Ginger! Ginger has it’s own health benefits, by the way! It aids in digestion, relieves nausea, reduces risk of cancer, improves heart health, reduces inflammation, and even helps to open your sinuses making it easier to breathe when you have a cold.

Here’s what you need for the Ginger Toddy:

1 oz whiskey

1 oz Ginger SweetShine

1 tsp honey

1 tea bag

hot water

lemon

Combine whiskey, Ginger SweetShine, honey, tea bag, and hot water, and allow the tea to steep.

Once you are satisfied with your tea, remove the bag and stir.

Add a lemon wheel and consume while hot.

Now let’s explore Dr. Todd’s hot brandy elixir. Remember, his consisted of brandy, canella (white cinnamon), sugar, and hot water. With just a couple quick substitutions we can easily make this our own. We will use a cinnamon stick instead of canella and Peach SweetShine instead of sugar. It’s really that simple!

For the Peach Toddy you need:

1 oz brandy

1 oz Peach SweetShine

1 cinnamon stick

hot water

Start with 1 oz Peach SweetShine.

Add 1 oz brandy.

Add a cinnamon stick.

Fill with steaming hot water and stir.

Allow the cinnamon to steep for a moment then stir again.

Consume while hot.

Next time you’re feeling under the weather, try drinking a Toddy! It won’t cure your cold, but it will provide some relief, warm you up, and help you rest while your body heals.

Have a great Toddy recipe of your own? Share it on our Facebook page! We might just feature it in our next Boozeletter.