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Fantasy Cocktail Series: Firestarter Apple Toddy Recipe

Welcome to the first cocktail in my Fantasy Cocktail Series: The Firestarter Apple Toddy! I imagined this gold-rimmed goblet sitting pretty atop a fabulous pile of dragon’s gold and shimmering jewels. Fancy a drink, dragon-slayer?

My favorite thing about this cocktail is the hint of warming spice from the ancho chile liqueur. The sweetness of the apple juice and the cinnamon lay a foundation for the heat. Of course, tequila and chile pair wonderfully as well. These flavors are familiar, yet new and exciting when combined together! If you have access to fresh pressed apple cider or have a juice extractor at home, this drink will be even better. If you like it spicy, feel free to kick the chile liqueur up a notch!


Firestarter Apple Toddy

by Laura Lindsay


1.5 oz Don Julio Añejo Tequila

.25 oz Ancho Reyes Ancho Chile Liqueur

.5 oz cinnamon syrup(see recipe below)

4 oz ‘Simply Apple’ Apple Juice or Fresh Pressed Cider


Glass: Footed Glass or Mug

Method: While heating apple juice to a simmer, pour all other ingredients into glass. Just before serving, top with hot apple cider.

Garnish: Apple slice & freshly grated nutmeg

Additional Notes: Depending on the size of the dragon you’re slaying, you might want to make this a double.


Cinnamon Syrup:
25g cinnamon sticks by weight(about 3 & 1/2 sticks)
8 oz water
8 oz evaporated cane sugar
Crack cinnamon in halves and add to a pan with water. Bring to a boil, then reduce heat to a simmer and add sugar. Stir until all sugar crystals are incorporated. Let cool and sit overnight(around 12 hours).  Strain through cheesecloth into a clean container. Refrigerate after bottling.
(Note: If you’re in a time crunch, use cassia cinnamon and simmer it for a good 5 minutes after bringing to a boil. Make sure to cover and not allow much water to evaporate! You’re essentially making a cinnamon tea. Then you can add equal parts sugar to the remaining liquid(after straining) and voila! A 5 minute cinnamon syrup.)




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