El Pandillo Toddy

by Juan Arboleda, G4


1/4 cup sugar

1 tsp. cinnamon, plus more for garnish

1 tbs of chopped ginger

6 oz. apple cider, plus more for rimming glass

1 1/2 oz. G4 tequila blanco

Whipped cream

1 stick cinnamon, for garnish


Mix sugar and cinnamon together in a bowl wide enough to fit the rim of a double-walled glass. Pour apple cider into a bowl of similar size to about 14-inch depth. Dip the rim of the glass in apple cider and then cinnamon- sugar mixture. Whip cream and 12 oz.

G4 tequila until stiff peaks form. Refrigerate until ready to use. Heat 6 oz. apple cider and chopped ginger in a 2-qt. Saucepan until it boils. Add remaining G4. Strain into glass and top with whipped cream. Garnish with ground cinnamon.

Option: side garnish of warm spiced poached apples.

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