Do you have a few neglected bottles of liquor gathering dust in a cabinet? Since I like the idea of spirits more than I actually like to sip them, my tiny selection of whiskeys and liqueurs is neglected most of the time. This winter, I’ve decided to get creative with the spirits languishing on my bar cart, and I’m inviting you along for the ride! In the next few months, my Creative Spirits series will provide straightforward beverage recipes made with accessible ingredients. For those of us who aren’t likely to serve stronger alcohols, I will develop recipes that incorporate modest amounts of whiskeys and liqueurs to complement other ingredients in the drinks. This is not a time to pull out your finest bourbons. Aim for reliable middle-of-the road spirits that are appropriate for mixing, rather than your expensive bottles that should be saved for tasting.
Let’s begin with my Maple Pecan Tea Toddy. I suggest serving this as a soothing dessert on a chilly night. I begin by preparing Southern Pecan Black Tea and adding maple syrup, a little bourbon, and finishing it off with a cinnamon stick. Easy as pie. Happy Holidays!
Maple Pecan Tea Toddy
Tiny white chocolate chips add a creamy sweetness to Elmwood Inn’s Southern Pecan Black Tea. I add a touch of maple syrup to this Tea Toddy, which pairs well with the caramel notes of Kentucky Bourbon.
- Category: Celebrations, Tea and other Drinks
Ingredients
- 4 fl oz brewed Elmwood Inn Southern Pecan Black Tea
- 1/2 fl oz wheated bourbon, such as Maker's Mark
- 1 tsp. maple syrup, or to taste
- 1 cinnamon stick, optional
Instructions
- Add bourbon to hot tea, then add maple syrup, stirring to dissolve. Serve with cinnamon stick, if desired.
Inspirations
Having fun with iced tea garnishes
Sparkling Apple Spice Tea Cocktail
In 2010, while living in France, I hosted Thanksgiving for 24 American college students. Our “Franksgiving” celebration was boisterous and joyful. My students decorated my apartment with handmade construction paper leaves and turkeys. I cooked for days in the rickety Strasbourg kitchen—green beans, apple and cabbage slaw, winter squash. Students contributed favorite family casseroles, approximated with French market ingredients. I had rotisserie chickens delivered to the apartment on Garlic Street. It required a lot of planning, coordination, and energy to pull off “Franksgiving.” That fall, I gained a deep appreciation for the beautiful and large family meals my grandmothers, mother, and aunts have hosted over the years.