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Chai Toddy   

It’s safe to say that Hot Cocktail Szn is in FULL swing ❄️ Warm up at home with one of the following winter warmers from The Pathfinder Hemp and Root, the versatile zero-proof spirit shaking up Dry January and beyond, and Backcountry Cocktails, the outdoorsman’s guide to cocktails whenever, wherever, courtesy of Tamworth Distilling.

See the below recipes ideal for whipping up these winter warmers at home!


Recipe credit to Lee Noble, Cocktail Specialist for Quaker City Mercantile


2 ounces / 60 ml rye whiskey

.75 ounce / 22 ml freshly squeezed lemon juice

.5 ounce / 15 ml prepared salted caramel sauce

1 large egg

Garnish: Sea salt, grated nutmeg

Instructions: Combine the whiskey, lemon juice, caramel sauce, and egg in a cocktail shaker and vigorously shake for a full minute to completely incorporate the egg. Add ice and shake again. Strain the cocktail into a short glass, garnish, and serve.



Recipe courtesy of Jackie Nevin, Mixologist at Art in the Age (Philadelphia) 


  • 2 oz. Chai-infused Kinsey 4 Year Rye Whiskey   
  • .5 oz. Chai syrup   
  • 10 Drops Dram black bitters   
  • 6 oz. Hot water  

Preparation Procedures:    

  • Chai Rye: 1 oz. chai, 1 bottle Rye, 1 Hour infusion, strain through cheesecloth.   
  • Chai syrup: Steep .5 oz. Rival Bros. masala chai in12 oz. hot water for 6 minutes. Strain through cheesecloth, add 8 oz. sugar. Stir until dissolved.   

Instructions: Build in glass. Add all ingredients, pouring hot water over top last. Stir and enjoy.  

Glassware: Ceramic mug   

Garnish: Cinnamon stick and candied ginger   



Recipe courtesy of Kraig Rovensky, Global Brand Ambassador for The Pathfinder Hemp and Root   


  • .5 oz The Pathfinder Hemp and Root 
  • 1 oz Zero proof tequila   
  • .5 oz Monday Mezcal   
  • 8 oz Hot coffee   

Glassware: Coffee mug of choice   

Garnish: Grated nutmeg    
Instructions: Add liquor ingredients to coffee, stir. Top with agave nectar whipped cream.  


BROWN BUTTERERD RUM // Makes 6 cocktails

Recipe credit to Lee Noble, Cocktail Specialist for Quaker City Mercantile


  • Stick / 110 g salted butter
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom or 6 cardamom pods
  • 1 split vanilla bean or 1 teaspoon vanilla extract
  • 5 cups / 1.2 L water
  • 1.5 cups / 350 ml dark rum
  • .5 cup / 100 g light or dark brown sugar

Garnish: Cinnamon sticks

Instructions: Melt the butter in a small skillet over low heat on the stove, grill, or campfire. Add the cinnamon, cardamom, and vanilla. Swirling the skillet occasionally, continue to heat the mixture until it becomes brown and foamy, and smells nutty and toasty, about 6 minutes. Remove the butter from the heat and allow it to cool and slightly resolidify in the skillet. While the butter is cooling, bring the water to a boil. Remove the water from the heat and let it stand for 5 minutes before adding the rum and stirring to combine. Remove and discard the vanilla bean and whole cardamom pods (if using) from the cooled brown butter. Mix in the brown sugar until well incorporated; the texture should be like wet sand. Divide the mixture between 6 mugs and top each with the water-rum mixture. Garnish and serve.