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Lead bartender Patrick Barrett’s created this riff on a Hot Toddy, at Washington, D.C.’s Radiator in the Kimpton Mason & Rook hotel, because he thinks it’s fun to play around with the various flavors of moonshine on the shelf. Here, chai adds complexity and rounds out two apple-flavored ingredients. As for traditional unflavored moonshine? “While [it] can be used in place of spirits such as vodka, I find it works even better as an alternative for more complex spirits like unaged rum,” he says.

  • 1 oz Apple pie moonshine (such as Midnight Moon or Ole Smoky)
  • 1 oz Apple cider
  • 1/2 oz Chai syrup*
  • Hot water, to top
  • Garnish: Cinnamon stick
  1. Add all ingredients into an Irish Coffee mug.

  2. Garnish with a cinnamon stick.

  3. *Chai syrup: Add 8 oz sugar, 4 oz chai and 8 oz water into a saucepan. Bring to a slow boil, then strain and allow to cool. Store in the refrigerator for up to a week.


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Comments:

  1. Gashura

    I think this is the wrong way. And from him it is necessary to roll.

  2. Akigami

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  3. Karayan

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  5. Vudoll

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