Bartender Kim Stodel at Providence thought apples and caraway would pair nicely with unsweetened Icelandic Schnapps, so she infused them into a bottle of it for this toddy, which also has hot water, lemon, yuzu, honey and aromatic garnishes. It’s a play on the last name of a guest chef (Adelstein) of Icelandic descent who was under the weather but felt better after sampling this pick-me-up.
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.