Beam Me Up Toddy
Ingredients
- 480 grams Pear Juice
- 180 grams Orange Juice (Fresh)
- 135 grams Clover Honey
- 212 grams Water
- .5 grams Kosher Salt
- 1 Whole Orange Peel
- 1 Whole Lemon peel
- 3 Sprigs Sage
- 4 Bags Earl Grey Tea
- 113 grams Dried Cranberries
- 55 grams Yuzu Juice
- 20 grams Lemon Juice (Fresh)
- 1 Ball Browned Butter (In Glass) See Description for Recipe.
Instructions
- Add Pear Juice, Clover Honey, Water, Orange Juice and Kosher salt in a bowl, or pot and stir until combined.
- Pour into a pot or place pot on heat and set to a light simmer.
- Peel Lemon and Orange and put the Peel's in the French Press.
- Add Dried Cranberries, Earl Grey Tea Bags, Sage, Lemon Juice and Yuzu Juice to the French Press
- When simmering, take off heat and pour into French Press and let it steep for 3-5 Minutes.
- Add a ball of Browned Butter to a warm glass and pour the hot, steeped brew into the glass. Drink Hot or Warm.
Notes
To Make Browned Butter Ball:
60g Unsalted Butter
Prep an ice bath and submerge a smaller bowl in the ice water. Add to a pan and heat until browned and fragrant (smells a bit nutty) remove from heat and add to bowl in ice bath. stir with a spoon until it begins to harden, collecting in into a ball. Place it in glass Toddy will be served in.
For Alcoholic Version Cocktail Base:
525g Water
135g Clover Honey
130g Jim Beam Single Barrel
100g Noilly Pratt Dry Vermouth
80g St George Pear Brandy
80g Grand Marnier
.5g Kosher Salt Heat on low heat to mix and melt/dissolve the Honey. Assemble the same as in the video, combine when ready to serve.
525g Water
135g Clover Honey
130g Jim Beam Single Barrel
100g Noilly Pratt Dry Vermouth
80g St George Pear Brandy
80g Grand Marnier
.5g Kosher Salt Heat on low heat to mix and melt/dissolve the Honey. Assemble the same as in the video, combine when ready to serve.