Rye Toddy

BY WAYNE CURTIS — Winter 2012
2 ounces Pendleton 1910
1 teaspoon sugar
broad orange twist (use vegetable peeler; avoid white pith)
boiling water

Lightly muddle the rye, sugar, and orange twist in a glass or mug. Add up to 1/2 cup boiling water and stir. Optional: a scrape or two of fresh nutmeg on top.

WHAT TO READ NEXT

Pin It on Pinterest

Share This

Share This