Now you know I can’t leave good enough alone, and I always give you a bit of homework on here in order to make some of these drinks, so it should come as no surprise that I’m requiring a deep, dark brown sugar syrup steeped with peppercorns and cinnamon to accompany this toddy. As much as I like Averna, adding this syrup in there gives it so much flavor, and it kinda comes out tasting like a spicy tea (without the tea).
For the Spiced Syrup:
1 cup water
1 cup brown sugar
2 tablespoons whole black peppercorns
4 cinnamon sticks
- Combine water, brown sugar, peppercorns, and cinnamon sticks in a medium saucepan over medium-high heat. Bring to simmer, stirring, and remove from heat. Cover and let sit for an hour and a half. Strain and store in an airtight container, refrigerated, for up to two weeks.
For the Cocktail:
1 ounce Averna
1/2 ounce spiced syrup
1/2 ounce freshly squeezed juice from half a lemon
4 ounces boiling water
Lemon peel for garnish
- In a heat proof mug, combine Averna, spiced syrup, lemon juice, and boling water. Garnish with lemon peel and serve immediately.
Warm and bright from the lemon. Lots of strong spice with hints of caramel and a touch of bitterness. The cinnamon lingers around but is not overpowering. Sweet, but light on the palate.