Hot Toddy Redux with SNAP, Roaring Dan's and Royal Rose Syrup Autumn Plum
By: Warren Bobrow
Published: October 17, 2011

I'm a fan of dark plums.  They are richly flavored stone fruits that take to liquor or your lips as easily as they are folded into a piping hot fruit tart. 
My thoughts about including them in a cocktail are just as natural.  Autumn Plums just call out for the flavors of the fall.  Royal Rose's special Autumn Plum Simple Syrup is a flavor driven delight!   Roaring Dan's Maple Rum, a small producer rum from the Great Lakes and Snap (USDA Certified Organic) from Art in the Age, along with the perennial favorite Carpano Antica Vermouth and finally Bitter End Moroccan Bitters are combined to make a Toddy. 
I just enjoyed a teaspoon of it stirred into a cocktail.  Not only does this flavor create a sense of mystery, but it acts as an anchor- drawing your liquid memories deeply within your brain.
The next time I taste Autumn Plums I know I'll always think of this simple to make cocktail.  Snap- the USDA Certified Organic Ginger Snap liquor (80 proof) is the backbone of this cocktail along with the Maple scented Rum from Roaring Dan's in Wisconsin.  If you don't know the history of Roaring Dan, he was a pirate who made his fortune by acting like a modern day rum-runner.  He was the only man ever arrested for piracy on the Great Lakes! 
 Carpano Antica is my go to for artisian "old fashioned" dark vermouth.  A mere slurp of this vermouth is oozing with concentrated dark fruits and spices- the drink softens the heated flavors from the hot tea and soothes your throat with them.
  Bill York is responsible for the aromatic and mysterious Bitter End Moroccan Bitters.  This drink calls out for the spice layers that only come from exactly five drops of these ultra concentrated/all natural cocktail bitters. 
If you contact him to order some bitters, please let him know you read about him on FOODISTA. 
Instead of turning up the heat at home-because it's getting chilly out, I've prepared a pot of Indian Spiced Chai Tea.  While it sits over there speading the dream-time aromas of the Indian spices,  I'll share with you the recipe for this Plum enhanced Toddy.  If you make a pot of these intoxicating cocktails, please be sure to make a bit extra in case your neighbors or friends wander by and wonder what smells so DARNED good!
Fall Plum Toddy
1 pot of Chai Tea - your choice, either herbal or full flavored black tea
2 Shots Roaring Dan's Maple Flavored Rum (If you cannot find Roaring Dan's, take 2 shots of dark rum and mix one tablespoon of dark maple syrup into the mix, let sit until well incorporated about an hour or longer)
1 Shot Snap (USDA Certified Organic Ginger Snap Liquor- 80 proof!)
Splash of Carpano Antica Sweet Vermouth
Exactly FIVE medicine dropper- drops of Bitter End Moroccan Bitters
2 Tablespoons of Royal Rose Autumn Plum Simple Syrup
Preparation: 
Mix a pot of Chai Tea according to your taste
In a cocktail shaker place a couple of cubes of ice with two shots of Roaring Dan's Maple Flavored Rum, (or make your own Maple Rum) Add one shot of Snap, Add just a splash of Carpano Antica Sweet Vermouth then the Bitter End Moroccan Cocktail Bitters.  Shake gently to incorporate. Stir in the simple syrup of Autumn Plum.
Strain into a cup then place a metal teaspoon in the ceramic cup (this prevents the cup from breaking when you pour the hot liquid over the cold cocktail)
Sip through to a dreamy afternoon! 
Original Recipe by Warren Bobrow