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The Thompson Toddy

Kevin Van Paassen/The Globe and Mail

Thomas Krooswijk, director of Food & Beverage at the Thompson Toronto hotel is from Europe where come winter, the custom is to heat up with a glass of gluhwein, a mulled wine made with aromatic spices and fruits. "But in Toronto, wine isn't as popular. It's vodka that's the biggest seller." Aiming to please, Krooswijk has taken his cold weather staple, replaced the fermented liquid with distilled, and serves the toddy from behind the bar of the hotel's rooftop lounge.

The subtle citrus flavour comes courtesy of a bar spoon of marmalade stirred into vodka that's been warmed over a rocks glass of very hot water. After adding a cinnamon stick and clove, the glass is rotated to distribute the heat and encourage the marmalade to dissolve. The mixture is then poured into a second glass, seasoned with cloves, the second cinnamon stick and orange zest. Das ist gute, ja?


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2 parts Belvedere Vodka

1 part lemon juice

1 bar spoon organic marmalade

2 cinnamon sticks

2 cloves

zest of small orange

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