Tuesday, October 18, 2011

Fall Plum Toddy

Warren Bobrow just can't stop making incredible cocktails! Try this one, with Autumn Plum syrup, Chai tea, and Moroccan bitters.  Read the full article here.

Fall Plum Toddy (adapted from an original recipe by Warren Bobrow)
1 pot of Chai tea
2 shots Roaring Dan's Maple-Flavored Rum (or use 2 shots dark rum plus 1 tablespoon maple syrup)
1 shot Snap
splash of Carpano Antica Sweet Vermouth
5 drops Bitter End Moroccan Bitters
2 tablespoons Royal Rose Autumn Plum Syrup

In a cocktail shaker, add rum, vermouth, and bitters over ice.  Shake to combine.  Stir in Royal Rose Autumn Plum Syrup.  Strain into a teacup or mug; pour hot tea over a metal spoon and into the cup.  Enjoy!

Picture by Warren Bobrow

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