Andy’s Hot Toddy
Source: Ross Mongrue of Palace Cafe and Tales of the Toddy 2012
Looking for a festive holiday cocktail? Take an old favorite and turn it into snazzy holiday fare. In this hot toddy twist on the classic Grasshopper, bartender Ross Mongrue combines Dark Creme de Menthe with chocolate liqueur, spiced rum and a splash of Frangelico in a cup of hot chocolate.
2 oz. Captain Morgan Spiced Rum
1/4 oz. Dark Crème de menthe
1/4 oz. Frangelico
1/4 oz. Godiva chocolate
2 oz. hot chocolate
Chocolate strawand marshmallows as garnish
- Build drink in glass; stir.
- Garnish with marshmallows and chocolate straw; serve hot.