Hot Toddy
A warm, spicy drink for cold weather nights.
A warm, fragrant spiced tea with a kick.
- 2 oz Cobalt
- 6 oz. Hot Water (Or Favorite Tea)
- 1 oz. Honey or Simple Syrup
- Lemon Wheel
-Cinnamon Stick
Bring water to just below a boil (or steep tea as usual).
Add in honey and Cobalt and stir until honey is dissolved
Add cinnamon stick and lemon wheel to garnish. Keep in mind, these elements will also intensify flavor.
The hot toddy, if certain sources are to be believed, began as a remedy for head colds. Times have changed, though, and alcohol is seldom if ever recommended as a treatment for any illness.
So who would we prescribe a hot toddy to? Anyone feeling the chill of winter who wants a warm drink with a delicious seasonal spice to warm them up. Knowing that our Cobalt rum-finished rye whiskey has spice and sweetness to spare, we used an orange and cinnamon tea to blend with our spirit and simple syrup, creating a smoothly balanced delight. Garnishing with a cinnamon stick and a lemon wheel adds even more flavor, and a lovely winter aesthetic.
Cobalt Manhattan
Our subtle twist on the classic cocktail.
The classic cocktail subtly redesigned with Cobalt in mind.
- 2 oz Cobalt
- 3/4 oz. Tribruno Sweet Vermouth
- 1 tsp. Simple Syrup
- 2 dashes Peychaud's Bitters
Stir with ice.
Strain into chilled glass.
Garnish with brandied cherries.
Supposedly born in the late 19th century, the Manhattan is a classic American cocktail—bold, simple, and delicious. Any rye or bourbon worth its salt should be able to carry this delicious drink to success.
In making our own version of the Manhattan, Shmidt Spirits Founder & CEO Arthur Shmidt made a simple but key change. Rather than use Angostura bitters, he swapped in the New Orleans classic Peychaud's bitters. He found these bitters to be more aromatic, less bitter, and a better companion for our rum-sweet rye concoction. With brandied cherries for a garnish, this drink is classy as it is tasty.