Serves 2 per variation

Hands-on time: 15 minutes

Hands-off time: 5-12 hours

INGREDIENTS

3 medium oranges, juiced

2 tbsp honey

2 shots (30ml each) Klipdrift Premium Brandy

1 cup ginger ale

1 cinnamon quill

Serving suggestion: Cinnamon quill, for the garnish

Orange slices

METHOD

For the cold toddy:

1. Pour the orange juice into an ice tray and freeze overnight or until solid.

2. Divide the orange juice ice cubes between two cocktail glasses and drizzle a tablespoon of honey over the ice in each glass.

3. Pour a shot of Klipdrift Premium Brandy into each glass and top up with the ginger ale, about ½ a cup each.

4. Using a lighter, heat the bottom end of the cinnamon quill and immediately stir the cinnamon quill through each cold toddy. *Chef’s Tip: heating the quill allows the flavour of the cinnamon to infuse the cold toddy.

5. Garnish with a cinnamon quill and orange slices, serve immediately and ENJOY!

For the hot toddy:

1. Add the orange juice, honey, ginger ale and cinnamon quill to a pot over medium heat. Bring to the boil and lower the heat to a simmer. Allow to simmer for 4-5 minutes to infuse the flavours.

2. Remove the cinnamon quill and divide the warm mixture between 2 heatproof cocktail glasses or mugs. Pour 1 shot of Klipdrift Premium Brandy into each glass.

3. Garnish each hot toddy with a cinnamon quill and an orange slice on the rim, serve immediately and ENJOY!

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Planning to try this?

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