Burnt Orange Toddy

(courtesy of Todd Thompson, bartender, Rapscallion Seafood House & Bar, in Reno. Serves 1)

2 tablespoons local Churchill Vineyards brandy

1 tablespoon Grand Marnier orange liqueur

Hot water

Orange peel

In a mug, mix brandy, Grand Marnier, and hot water. Cut an orange peel about the size of a quarter, then light a match. Squeeze and pass orange zest through flame, causing a small flaming effect. Add zest to drink, giving toddy a nice burnt-orange sheen on top.




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