This riff on the traditional Hot Toddy by Johnny Swet of JIMMY at The James hotel in New York City plays up chicken soup’s savory flavors by adding carrot and celery. And who doesn’t want a good snack-like garnish in any drink?
- 1 oz NOLET’S gin
- 1 dash Celery bitters
- 1/4 oz Freshly squeezed lemon juice
- 4 oz Chicken stock, heated
- Garnish: Carrot stick
- Garnish: Celery stick
- Garnish: Parsley
Pour all ingredients into a snifter.
Garnish with a carrot stick, celery stick and parsley.