Apple Cider Hot Toddy With Oak by Absolut

A cocktail for those chilly nights that will warm you from the inside out, complete with warm apple cider and oak-aged vodka.

Fall is definitely in full swing here in Boston- the crisp, fresh air, colorful foliage along the Charles, and leaves that have fallen  crunching under your riding boots. With the air getting cooler, most of us are reaching for hot coffee or tea as opposed to our summer favorites of iced coffee or tea. Why not do the same with our cocktails and reach for something warm instead? An apple cider hot toddy is the perfect cocktail for cozy fall nights!

I made my hot toddy with the new Oak by Absolut that was released by Absolut earlier this fall. By resting the vodka in barrels made of Swedish, French and American oak, Oak by Absolut brings a whole new depth and smoky dimension to vodka. Beyond the subtle smoky flavor, oak rested vodka also has hints of vanilla and caramel flavors making it perfect for fall cocktails. Oak by Absolut opens up a whole new world of vodka cocktails, including ones that previously were reserved for bolder alcohols like whiskey which is traditionally used in a hot toddy. Give Oak by Absolut a try for yourself- it’s now available at retailers in the Boston area! Hot toddies all around 🙂

xoxo, Jenna

You’ll Need:

Makes 2 cocktails

• 1 and 1/4 cups of fresh apple cider
• 2 cinnamon sticks
• 1 tablespoon ground nutmeg
• 2 tablespoons honey
• 4 ounces Oak by Absolut Vodka
• 1 tablespoon lemon juice
• Sliced apple and additional cinnamon sticks to garnish

To Make:

Combine apple cider, cinnamon and nutmeg in a pot and bring to a boil.

Once boiling, cover and remove from heat, allowing the cider mixture to sit for 10 minutes.

Strain apple cider through a sieve.

Stir honey, Oak By Absolut Vodka and lemon juice into apple cider mixture.

Serve and garnish with sliced apple and cinnamon stick.

FYI: Bottle of Oak By Absolut was provided courtesy of Absolut. This post was sponsored by Oak By Absolut however, all opinions, images and recipe are my own.