Rahad Coulter-Stevenson’s spruced-up toddy at Thirsty Crow is built in the glass with rye, lemon juice, a housemade honey-ginger syrup for a spicy-sweet kick, and a few dashes of bitters for layered complexity. The lot is garnished with mint sprigs for aromatics. “If a tickle in the throat or a full belly ails you, a toddy is a perfect cure,” he advises.
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