Lead bartender Patrick Barrett’s created this riff on a Hot Toddy, at Washington, D.C.’s Radiator in the Kimpton Mason & Rook hotel, because he thinks it’s fun to play around with the various flavors of moonshine on the shelf. Here, chai adds complexity and rounds out two apple-flavored ingredients. As for traditional unflavored moonshine? “While [it] can be used in place of spirits such as vodka, I find it works even better as an alternative for more complex spirits like unaged rum,” he says.
This recipe originally appeared as part of “Moonshine Cocktails: These 3 Recipes Could Make You a Believer.”
- 1 oz Apple pie moonshine (such as Midnight Moon or Ole Smoky)
- 1 oz Apple cider
- 1/2 oz Chai syrup*
- Hot water, to top
- Garnish: Cinnamon stick
Add all ingredients into an Irish Coffee mug.
Garnish with a cinnamon stick.
*Chai syrup: Add 8 oz sugar, 4 oz chai and 8 oz water into a saucepan. Bring to a slow boil, then strain and allow to cool. Store in the refrigerator for up to a week.