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12.05’s Toddy

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.

Ingredients

• 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

Directions

  1. In small saucepan, combine Demerara sugar and one cup water. Heat until sugar is dissolved. Set aside to cool.
  2. 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.
  3. In medium bowl, whip cream to soft peaks. Add powdered sugar and amaretto and whip to combine.
  4. 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.

RepealExterior

More:
Repeal Review
Repeal’s Retro Charm
Repeal in the Swoon List

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
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