Made with pears from the Tumbleroot orchard infused into their own house-crafted Oro Rum, this warm and fragrant cocktail layers spice and citrus, creating a cozy wintertime favorite. If your grandmother, like ours, considered the hot toddy a valuable and effective cure for symptoms of the common cold, add this to your pharmaceutical options this season.
What’s in Our Pear Hot Toddy Recipe?
The Pear Hot Toddy is a warm, spiced cocktail made with pear-infused rum, ginger, and citrus for a cozy winter drink. Comforting and fragrant, it’s the perfect way to unwind on a chilly evening.
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Pear Hot Toddy
Description
Nothing is quite as soothing as a hot toddy.
Ingredients
Scale
For the pear-infused rum:
- 4–8 ripe pears, quartered
- Tumbleroot Oro Rum
For the Tumbleroot house-made ginger syrup:
- 3 cups water
- 6 cups granulated sugar
- 1 ¼ g star anise (about 1 small piece or a generous pinch)
- 12 ½ g mixed whole peppercorns (about 2 1⁄2 tsp)
- 2 ½ g whole cinnamon (roughly 1⁄2 stick)
- 1–2 cardamom pods
- 3/4–1 ¼ g dried red chile pod (a small piece, to taste)
- 1⁄8 stick vanilla bean (or a small segment, split)
- Citric acid to taste; start with around 2 tsp
For the pear hot toddy:
- 1⁄4 oz agave syrup
- 1⁄4 oz ginger syrup, house recipe or substitute store-bought
- 1⁄2 oz fresh lemon juice
- 2 oz pear-infused Tumbleroot Oro Rum
- Hot water (to top)
- Lemon wheel, studded with 3 whole cloves (for garnish)
Instructions
For the pear-infused rum:
- Place the pear pieces into a clean quart-sized jar.
- Fill the jar with Oro Rum, covering the fruit completely.
- Seal the jar and let it steep at room temperature for 3–5 days.
- Strain out the pears and discard or save for another use.
- Store the infused rum in a clean bottle or jar.
For the Tumbleroot house-made ginger syrup:
- Toast all spices (except chile) in a pot until aromatic, just before they begin to smoke.
- Add chile, then immediately pour in the water.
- Stir in ginger juice.
- Once warmed, add sugar and stir until fully dissolved.
- Bring to a boil, then reduce heat and simmer for 30–60 minutes.
- Add citric acid to taste.
- Strain and store chilled.
For the pear hot toddy:
- In a mug, combine the agave syrup, ginger syrup, lemon juice, and pear-infused Oro Rum.
- Top with hot water and stir gently.
- Garnish with a clove-studded lemon wheel.
Recipe by Jason Kirkman
Photography by Laura Petrilla
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