A Tikified toddy that riffs on the classic Philadelphia Fish House Punch The floral, citrus notes of the Earl Grey tea combine with the lemon to complement the natural fruit undertones in the brandies while the spice and tannins in the tea work well with the molasses and dark fruit notes in the rum to yield a warm, uplifting drink for a cold afternoon .5 oz Cognac (younger, fruit-forward VS works better than a more oak forward, older bottle) .5 oz Overproof Brandy (Sacred Bond, Copper & Kings Butchertown, etc) .5 oz Peach Brandy/Eau de Vie (Kuchan makes a very nice bottle; if you can’t find this one, can always just use 1.5 oz Cognac for these first 3 ingredients) .5 oz Overproof Dark Rum (Plantation OFTD, Lemonhart or El Dorado 151, etc) .5 oz Fresh Lemon Juice .5 oz Simple Syrup 2 dashes Peach Bitters (Bitter Truth, Fee Bros) 1 dash Abbott’s Bitters 3 oz hot Earl Grey Tea Combine all ingredients except tea in shaker and stir briefly to mix. Add the hot tea and stir again to incorporate the tea, then add contents to tea cup or mug. Garnish with a clove-studded orange or lemon twist #weekendtiki