It’s Been A Long Week: Cooper & Thief Hot Toddy
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
Holiday’s are looming in, NYC has seen its first snow, and it’s officially cold enough for gluhwein, or in this case a twist on the traditional hot toddy. Warm, spiced, and comforting with a kick, the Cooper & Thief Hot Toddy is a long-needed revamp of the drink. Starting with the wine, Cooper & Thief is renowned for aging its wine in ex-bourbon barrels with a spirituous character and velvet to taste. The soft tannins and subtle heat married with the season’s best friends: cinnamon, star anise and a dash of whiskey, are the perfect taste of holiday spirit never too early to enjoy (even on Thanksgiving.)
Cocktail by Apartment Bartender
- 1/2 cup Cooper & Thief Red Wine Blend
- 6 oz High West American Prairie Bourbon
- 1-2 cinnamon sticks
- 1-2 star anise
- 8-12 oz hot water
- 2 oz lemon juice
- granulated sugar
For Cooper & Thief Red Wine Blend Spiced Syrup: In a saucepan, lightly simmer wine, broken cinnamon sticks, and star anise until warm. Add equal parts sugar and stir until dissolved. Remove from heat and strain.
- Combine bourbon, lemon juice, and spiced syrup in a mug.
- Top with hot water and stir.
- Garnish with a smoke cinnamon stick and a lemon wedge.