Pumpkin Toddy

Washington Post, from an article about maple syrup.


5 ounces just-boiled water
1 ounce apple brandy
1/2 ounce rye whiskey
1/2 ounce freshly squeezed lemon juice
1/2 ounce maple syrup
2 teaspoons homemade or store-bought (unspiced) pumpkin puree
2 dashes Angostura bitters


Warm a mug with a little of the boiled water, then pour out the water. Combine the apple brandy, rye, lemon juice, maple syrup, pumpkin puree and bitters in the just-warmed mug; stir well. Top with the remaining boiled water, then stir again. Serve warm.