Ingredients:
For the toddy:
1 ½ ouncesSeedlip Grove 42
¾ ouncesblack pepper and apple shrub
½ ouncesblack tea syrup
Candied ginger, for garnish
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For the apple and black pepper shrub:
1 cupapple cider
½ cupsapple cider vinegar
4 tablespoonshoney
1 teaspoonfreshly ground black pepper
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For the black tea syrup:
¼ cupsgranulated sugar
¼ cupsnear-boiling hot water
3 teaspoonsloose black tea (or 3 tea bags)
Directions:
For the toddy: Warm your toddy glass by pouring near-boiling hot water in it while building the drink.
In a bain-marie or saucepan set over medium-low heat, add the Seedlip Grove 42, black pepper and apple shrub, and black tea syrup and stir to combine. Heat until just warmed (you don’t want to cook the ingredients).
Once the toddy mixture is warmed, dump the water from the now-warmed toddy glass and pour the mixture into the glass. Top with fresh, near-boiling hot water and give the drink a stir. Garnish with candied ginger and serve.
For the apple and black pepper shrub: Bring all the ingredients to a simmer in a medium saucepan. Simmer for about 8 minutes, or until the mixture reduces by a little more than half. Strain into a heat-safe container and let cool.
For the black tea syrup: Combine the ingredients in a heat-safe container, stir to combine, and steep for about 3 minutes. Strain the mixture, discard the loose tea, and let cool completely. Note: If using tea bags, steep for 2 to 3 minutes in the hot water, then add the sugar to dissolve while still hot; wring out the tea bags and discard.