It’s Tea Time and Toddy Season in Boston


Caroline Hatchett
Aliza Eliazarov
Calvados, Creme de Cacao, Yerba Mate, Simple, Lemon Oil
Calvados, Creme de Cacao, Yerba Mate, Simple, Lemon Oil

Brace yourself. Hot toddy season is upon us. And who better than a Boston bartender to thaw your insides with a steaming grog? Enter Eastern Standard Bartender Naomi Levy and her Bombilla. Inspired by a trip to Argentina and the country’s obsession with yerba mate, Levy built a toddy to showcase the earthy, lightly caffeinated tea. She mounts 1½ ounces Daron Calvados, ½ ounce simple syrup, and ¼ ounce crème de cacao into a warm mug, tops it off with steaming yerba mate, and garnishes with a lemon twist.

“Mate has earthy notes to it, root vegetable notes, as well as some fruit overtones,” says Levy, whose drink-making style leans culinary. “It goes well with apple, and cacao is a staple of that part of the world.” The Bombillo is luscious and a touch feminine with its apple notes and silky crème de cacao, but also grounded by the herbal, earthbound tea (whose short steeping time keeps drinks moving fast). 

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