Gingerbread Toddy

By SallyCan • December 23, 2010 • 2 Comments

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Gingerbread Toddy — 1 of 6 Photo by SallyCan

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Author Notes: This is an old brandy toddy recipe, to which I’ve added ginger liqueur, and switched out a lemon peel for an orange peel. I’d never had Domaine de Canton French Ginger Liqueur before I was introduced to it through aliyaleekong’s Smoked Earl Grey Tea Cocktail, posted on food52 a few months ago. It is such a fabulous liqueur (and I’ve been adding it to cider ever since I got it!). If you don’t have the ginger liqueur, you may substitute a sugar syrup made with equal parts water and sugar, with 1” ginger sliced (per ¼ cup), though I prefer the Domaine de Canton. Do enjoy! - SallyCan

Makes per drink

6” strip of orange zest studded with 5 cloves
1 cinnamon stick
1 shot Domaine de Canton French Ginger Liqueur*
1 shot Cognac
¼ - 1/3 c boiling water

Warm glass or mug under hot water and dry thoroughly.
Place orange peel studded with cloves and cinnamon stick in warmed glass.
Add Ginger Liqueur (or ginger syrup) and Cognac
Add boiling water to fill glass or mug.
Have a nice evening!
*May substitute1 shot ginger sugar syrup, made by combining 1/2 c sugar and 1/2 c water in a saucepan with 2” fresh ginger, sliced. Bring to a boil, stirring to make sure that sugar dissolves. Let cool to room temperature, and then refrigerate until ready to use. Strain before using.