Toby Maloney’s Ginger Toddy

• 1 ozapple brandy (Maloney uses Laird's Bottled-in-Bond)
• 1/2 ozginger syrup
• 1/2 ozdemerara syrup (1:1)
• 1dash Angostura bitters
• 1dash Peychaud’s bitters
• 2 dashesReagan's orange bitters
•  lemon peel
• 6-8 oz. hot water, to top (plus 6 oz. water to temper)

Preparation

1. 1.

   Place a mug in the sink or on a plate. Fill it with hot water, and gently place a small shaker in the mug, bottom side first. A bit of water may spill over the top. Into the tin, dash the bitters, express and drop in the lemon peel, add the syrups, then the brandy. Give that a stir and press the lemon peel deep into the liquid so it gets fully saturated. Let it sit for about a minute so the cocktail takes on the heat of the tin. When it seems hot enough, carefully take the shaker out of the mug. Discard the hot water from the mug and pour the cocktail from the tin to the mug. Remove the lemon peel. Top with hot water and express and drop in the orange peel.