The Ichabod Crane, an Irish Whiskey Hot Toddy

This Irish whiskey-powered Hot Toddy brings together pumpkin puree and a unique walnut liqueur called nocino for a warm, winter specialty unlike any other.
The Ichabod Crane, and Irish whiskey and nocino Hot Toddy / Photo by Meg Baggott, styling by Dylan Garret

Recipe courtesy Colicchio & Sons, New York City

This hot toddy variation balances the fresh, bright flavor profile Irish whiskey with touches of pumpkin, walnut and blackstrap molasses. The key ingredient here isn’t actually the whiskey, but nocino—a liqueur native to Emilia-Romagna region of Northern Italy, made from green, unripened walnuts.

Previous hard to come by in the U.S., imported bottlings have begun to pop up at shops around the nation. But increasingly, American distilleries have begun producing their own versions of this classic digestif, with liquors ranging from vodka to rum acting as the base spirit. Look for domestic offerings from Skip Rock Distillers in Washington State, Watershed Distillery in Ohio, and Wood Hat Spirits in Missouri, for an updated take on an Irish Whiskey Hot Toddy.

  • 2 ounces Irish whiskey, preferably Jameson or Powers
  • ½ ounce nocino
  • ¼ ounce lemon juice
  • 2 teaspoons blackstrap molasses
  • 2 teaspoons pumpkin purée
  • 2 ounces hot water
  • Lemon twist, for garnish

Combine all ingredients in a mug and stir until well incorporated. Garnish with a lemon twist.

Published on December 21, 2017

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