Hot-Scotch Fall Toddy
2 ounces Compass Box Hedonism (or other blended Scotch whiskey)
1¼ ounces Apple-Oat Syrup*
½ ounce freshly squeezed lemon juice
4 ounces hot water
Garnish: Whipped cream and
Dehydrated Cinnamon Apples**
Place whiskey, Apple-Oat Syrup, lemon juice, and hot water in a footed glass mug. Stir thoroughly, then top with whipped cream and garnish with dehydrated apple.
*Apple-Oat Syrup: Remove the core from two Granny Smith apples and finely dice them. In a pot, muddle the diced apples into 2 ounces of raw sugar (lightly bake the apples first to soften them for easier incorporation, if desired). Add 8 ounces honey, 4 ounces rolled oats, and 8 ounces steaming hot water. Place the pot over medium heat and bring to a strong simmer, stirring occasionally. Simmer 5–7 minutes until the mixture has slightly thickened. Remove from the heat and allow to cool. Filter through a fine-mesh strainer into a storage container. Some separation is normal.
**Dehydrated Cinnamon Apples: Slice a Granny Smith apple into 1/8-inch slices and lightly dust with ground cinnamon to taste. Place on a parchment-lined baking sheet and bake in a 200° F oven for 18–20 minutes until almost brittle. Remove from the oven and cool. Store in an airtight container, covering the slices with a paper towel.
With just over a decade in the hospitality and service industry, Alan Dean has found passion and focus in creating cocktail programs. For the past 8 years he’s been part of Front Burner Restaurants (aka FB Society). The people and culture of the ever-expanding and creative cocktail scene keep him enthralled.