Sip This Pfeffernusse Hot Toddy With Hudson Valley Rye Whiskey

How to craft Coppersea Distillery’s signature drink

Adobe Stock | Photo by Brent Hofacker

This winter cocktail recipe, courtesy of Coppersea Distilling in New Paltz, emulates the nostalgic flavors of the German cookie.

Care for a hot drink to warm you up? This cozy hot toddy, courtesy of Coppersea Distilling in New Paltz, channels the spiced flavors of German Pfeffernusse cookies. The drink uses Coppersea’s Excelsior Straight Rye Whiskey, an Empire Rye with initial notes of cedar, orange marmalade, and cacao nibs, followed by flavors of caramel, cherries, and cinnamon. In other words, it’s the perfect locally made craft alcohol to power this warm and flavorful hot toddy. Mix it up, then hunker on over to the fireplace (with a book in hand, of course) for a perfect winter evening in the Hudson Valley.

Pfeffernusse Hot Toddy


2 oz Coppersea Excelsior Straight Rye Whiskey
5 peppercorns
1 green cardamom pod
1 clove
2 slices fresh ginger
1 Tbsp honey
5 oz boiling water

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Crush peppercorns, cardamom, and clove slightly in mortar and pestle.

Add crushed spices, ginger, and honey to water just off the boil. Steep for six minutes.

Strain the peppercorn infusion into a warm glass and add Coppersea Excelsior Straight Rye.

Garish with orange or lemon twist.

Related: Drink Crown Maple’s Twist on the Classic Old-Fashioned Cocktail

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