Sunday, December 30, 2018

botty toddy

1 1/2 oz Cognac (Camus VS)
1/2 oz Aged Rum (Plantation Original Dark)
1 oz Pineapple Juice
1/2 oz Cointreau
1/2 oz Thinned Guava Paste (*)
1/2 oz Lemon Juice

Preheat a ~10 oz mug or other heat-resistant vessel with boiling water. Mix ingredients, dump the hot water from the mug, and pour in the mixed ingredients. Top with 4 1/2 oz boiling water and garnish with freshly grated nutmeg.
(*) Equal parts guava paste/jelly and boiling water to melt and thin. Can be prepared in the microwave as well.

This year, I signed up to participate in the Secret Santé event on Instagram that was organized by ServedBySoberon and garnered 154 participants. The idea was that each Instagram (home)bartender would be assigned a person to create a drink to celebrate or pay tribute to them. My assignment was Dries Botty, an Antwerp-based bartender who is also the area's brand ambassador for Cointreau. Luckily, the orange liqueur aspect gave me a starting point. I was originally starting with the idea of a classic Punch or punch-like Tiki drink, and the Mahukona with its triple sec came to mind. I also wanted to incorporate guava jelly that donates a wonderfully smooth and tropical feel to recipes like the West Indies Punch and the Barbadoes Punch. Originally, I was considering a cold libation, but to keep it seasonal, it morphed into a hot one akin to the Hot Zombie. It did not hurt that Dries' last name already sounded like "toddy."
The Botty Toddy had a tropical aroma from the guava, Cointreau, and pineapple that was accented by woody spice. Next, warmed lemon and pineapple on the sip transitioned into brandy, rum, guava, and orange flavors on the swallow. Perhaps a touch of spice would not be out of place here, but I was pleased with the end result being more fruit driven.

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