Spiced demerara syrup and St. Elizabeth’s allspice liqueur add classic holiday flavors to a favorite warm cocktail in the Ultimate Hottie Toddy from Aaron Blakely, bartender at Yves in New York City.
- 750 ml. New York Distilling Company Ragtime Rye or other rye
- ¾ cup lemon juice
- 1 bottle Cocktail and Sons Spice Demerara Syrup or homemade Spiced Demerara Syrup (see below)
- 4 oz. St. Elizabeth’s Allspice Dram
- 1 lemon, thinly sliced
- 2 cups of water
Combine all ingredients in a slow cooker. Turn the temperature to high until punch reaches the desired temperature. Turn the slow cooker down to low to keep the punch warm during the party. Serve in mugs with lemon slices floated on top.
How to Make Spiced Demerara Syrup
- 1 cup sugar
- 1 cup water
- 4 whole black peppercorns
- 2 whole cloves
- 1 cinnamon stick
- 1 star anise
- 1 strip (2 ½ inches) orange zest
Bring all ingredients to a boil in a small saucepan. Reduce heat and simmer 5 minutes. (For milder flavor, remove star anise and simmer 10 minutes more.) Remove from heat and let cool completely. Strain through a sieve into a bowl; discard solids. Keep in an airtight container in the refrigerator for up to one month.