PERSIMMON TODDY
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This fall seasonal toddy gives us a chance to use those persimmons growing on your tree out back....lol! Mix this up at your next holiday gathering with Whiskey, Spiced Rum (or Alcohol Free Spirit of Choice), Persimmon Puree, Top Hat Spicy Ginger Beer Syrup, Fresh Lemon Juice, Hot Water, Fresh Sliced Turmeric & a nice cinnamon stick.
| SINGLE | INGREDIENT | 5 GAL PERCOLATOR FORMULA |
|---|---|---|
| 1.5 OZ | WHISKEY or SPICED RUM (or alcohol free spirit of choice) | 5 LITERS |
| 1 OZ | TOP HAT SPICY GINGER BEER SYRUP & MULE BATCHING MIX | 3 LITERS |
| .5 OZ | PERSIMMON PUREE | 48 OZ |
| .25 OZ | LEMON JUICE | 32 OZ |
| 3 DASHES | ALL THE BITTERS AROMATIC BITTERS (alcohol free) | 1 OZ |
| 5 OZ | HOT WATER | 9 LITERS |
| GARNISH | SLICED TURMERIC & A CINNAMON STICK | GARNISH |
*House-made Toddy Bitters - soak 1 cup cinnamon sticks & 1 tablespoon of whole WHOLE CLOVES in a combination of 8oz of Angostura Aromatic Bitters + 8oz of Orange Bitters. Steep for at least 2 days and strain. Ready to use!
DO NOT CARBONATE!
DO NOT SERVE HOT DRINKS ON DRAFT!
LARGE BATCHES MUST BE HEATED AND KEPT HOT IN A COFFEE PERCOLATOR!
DO NOT SERVE HOT DRINKS ON DRAFT!
