Contributing Bartender: Derek Alexander of Longman and Eagle; Chicago, IL
“This is a take on the traditional Toddy (sugar, water, and any strong spirit). Citrus was added to the original colonial era recipe during the 1800’s, so we decided to use a more exotic citrus fruit from Japan, the Yuzu, which has a flavor profile similar to Meyer Lemon.”
Yuzu Toddy Cocktail
The Yuzu Toddy will warm your belly during the holiday season. Find out why Derek Alexander, a successful bartender, looked to the colonial era to formulate his recipe. Discover other holiday cocktails in our collection of original recipes from the top bartenders across the nation.
- 2 heaping barspoons (1/4 ounce) of yuzu honey
- 1 ounce whiskey
- 3/4 ounce apple brandy
- 1/2 ounce yuzu juice
- 5 ounces hot water
- Yuzu Honey
- 300 grams yuzu rind
- 100 grams honey
- 100 grams water
- 125 grams sugar
- 25 grams glucose
- 5 grams citric acid
- 10 grams pectin
- Add water and yuzu rind and bring to a simmer.
- Mix 100 grams of sugar and pectin.
- Add to water and rind.
- Bring to a boil.
- Add the honey, the remaining sugar and glucose.
- Heat until NAPÉ consistency. To test, coat the back of a spoon and make a trail across with your finger. The line should hold its shape.
- Add citric acid with equal parts water.
- Cook for 30 seconds to evaporate excess water and chill.
- To assemble the drink, mix the yuzu honey, Maker's Mark, Lairds Applejack bonded, yuzu juice and hot water.
Tips/TechniquesFor whiskey, Derek Alexander (the bartender who created this cocktail) suggests Maker's Mark. For apple brandy, he prefers Lairds Applejack bonded.
Meet the Bartender
After nearly a decade of pouring drinks and paying dues on the Chicago cocktail scene, Derek Alexander has arrived. Carving out his voice in the reclaimed wood and rustic confines of Longman and Eagle, Derek builds cocktails that focus on old-school recipes, contemporary cooking technique and locally sourced ingredients. A veteran of Blackbird and The Bristol, Derek earned his chops under the tutelage of Steven Carrow. In between his intensive trainings at Bristol and “The Bird” he spent the summer of 2008 studying the style and finesse of Tokyo’s elaborate cocktail scene. Now, at the lead of Longman’s 200 plus whiskeys, a laundry list of bitters and other fine spirits, Derek offers weekly drink specials, a regular rotation of unique, exceptional cocktails and plenty of “whiskey for drinking.”