After more than a decade mixing up standards at the Elbow Room, Eli Sanchez stepped up his cocktail game with stints at Ball & Biscuit, Pure Eatery, and Thunderbird. Now, he is masterminding the drink selections at Repeal, where the bar offerings using the spirits at 12.05 Distillery next door hearken to Prohibition and before. For the holidays, Sanchez offers his spin on a 19th-century toddy from a time when homebrewers would have plenty of leftover “wort,” the sweet malt infusion that forms the base of all beers.
• 1 cup Demerara sugar
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 tablespoon amaretto
• One-pound package Briess Pilsen Light dried malt extract (available at Great Fermentations)
• 1 cinnamon stick
• 1 whole nutmeg, crushed
• 8 ounces 12.05 Four Finger Rye whiskey
- In small saucepan, combine Demerara sugar and one cup water. Heat until sugar is dissolved. Set aside to cool.
- In large pot, pour malt extract into one gallon water. Place cinnamon stick and crushed nutmeg in pot. Bring to a simmer and stir until extract is dissolved. Remove from heat and steep spices for 20 minutes. Strain through fine-mesh sieve into clean pot. Keep warm.
- In medium bowl, whip cream to soft peaks. Add powdered sugar and amaretto and whip to combine.
- For each drink, combine 2 ounces whiskey and 1/2 ounce Demerara syrup in clear coffee mug. Top with 5 ounces of warm malt mixture and a dollop of whipped cream. Garnish with grated cinnamon and nutmeg.