The Queen of Cups: A Hot Buttered Toddy

• 1 ozIrish whiskey
• 3/4 ozspiced apple syrup
• 1/2 ozMeletti amaro (or amaretto)
• 1/2 ozamaro (Southwark uses Antica Della Sacra but Montenegro or Averna can be subbed)
• 1/2 ozfresh lemon juice
• 1/2 tbsphazelnut brown butter
•  hot water to top

Preparation

1. 1.

   Add all of the ingredients, except the hazelnut brown butter, to a toddy glass or teacup and top with hot water. Stir in the hazelnut brown butter and sprinkle with flaky sea salt. Spiced Apple SyrupCombine equal parts of white sugar, water, and chopped/peeled apples. Add fennel seed, clove, nutmeg, and all spice to taste. Cook low and slow until reduced to half the amount. Blend and fine strain. Will keep for 7 days in the refrigerator. Hazelnut Brown ButterFinely chop 1 Tbsp. of hazelnuts. Combine in a pan with 1/2 a stick of unsalted butter and cook on medium heat until browned. Will keep for 2 months in the refrigerator.