Elk’s Toddy

I came across this recipe on Facebook of all places (I am a big fan of the Hudson Brewery)  and thought it sounded not only really delicious but also like a nice way to end Thanksgiving.  I even think you could substitute the hot water for crushed ice (or just ice cubes) and it would be a lovely sip-able over a post Turkey cheese course?  Just remember that Hudson Rye is a very unusual rye and has a complex flavor profile unlike other Rye so I would encourage you to splurge on this lovingly made hand-craft local product.  And if you can’t find it where you live then take a spin around your favorite liquor store and see if you can find some other small batch Rye to use.

Oh and as I am imagining this as maybe not a Toddy don’t take the name too literally.

Elk’s Toddy

In a high large rocks glass or warm mug combine: 1 part Hudson Manhattan Rye, 1 part Port, 1/2 part simple syrup ,1/4 part fresh lemon,  2 parts hot water (or ice and maybe a splash of soda).

Stir and finish with an orange slice half of which is delicately dusted with fresh nutmeg.

Kind of like a funky version of a Manhattan.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
This entry was posted in Other Stuff, Recipes and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s