pumpkin toddy

1 oz Drambuie
1/2 oz Pierre Ferrand 1840 Cognac
1/4 oz St. Elizabeth Allspice Dram
1 1/2 oz Pumpkin Butter

Stir to mix in a pre-heated Irish coffee mug. Fill with boiling water (~4-5 oz) and stir again. Garnish with a cinnamon stick.

As I was drinking my Scarlet Letter at Scholars, Tara, Boston's Drambuie rep, showed up. When bartender John Henderson pointed out that I was drinking a Scarlet Letter, she got very excited and mentioned that she had a hot Drambuie recipe using pumpkin butter that she wanted me to try next. This drink, the Pumpkin Toddy, was created by Chris Hannah at Arnaud's French 75 in New Orleans; originally, it was a Cognac drink that later incorporated some Drambuie in the mix.
The Pumpkin Toddy that John Henderson made proffered a delightful pie aroma containing pumpkin, cinnamon, and allspice notes. Next, the honey-pumpkin sip was followed by Scotch and brandy on the swallow. The pumpkin returned on the finish along with the allspice and later a lingering honey note.