SPICED PERSIMMON TODDY
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 O.P. Anderson Aquavit, 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 | O.P. ANDERSON AQUAVIT or GIN | 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 | *HOUSE-MADE HOT TODDY BITTERS | 2 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!