Brian Edwards, beverage director of Ferndale’s plant-based restaurant GreenSpace, has crafted a fall vegan cocktail with a citrusy kick. His Toddy Incarnata, named in part for its use of passionflower tea, boasts botanical benefits. Edwards says the result is “an herbal take on a cold-weather classic that will calm your nerves and excite your palate.”
1 cup passionflower tea
1 ½ oz. rye whiskey (chef used Sazerac Rye)
1 oz. fresh lemon juice
2 drops orange bitters
1 oz. orgeat
Pour rye, orgeat, and lemon juice into a tea mug and stir. Add in one cup of hot water and a bag of passionflower tea. Let the tea steep for three minutes, then top with orange bitters.
Ingredients for Orgeat
2 cups water
2 cups raw sugar
½ cup crushed or sliced almonds
1 tsp. grated orange zest
Combine all ingredients in a small sauce pot and bring to a boil. Reduce heat and let simmer for 10 minutes. Strain liquid into a heat-safe container and let cool.