Pumpkin sage spiced Chai meets with cognac in The Poe, a stunning take on a hot toddy created by Food & Beverage Manager and Master Mixologist at The St. Regis Deer Valley, Gabriela Diaz Torres.

This unique tipple is the perfect drink for enjoying on a cold evening or with thanksgiving appetizers. Making the tea ahead of time makes it easy to have this stunning drink ready for a busy night, and with the simple assembly it can easily be swapped with other spirits or even adapted for a Low/No ABV drink.

The Poe is a great way to use showcase seasonal produce and flavors. “When I was young, my mother would make fragrant meals and hot drinks with fresh pumpkin, turmeric and sage grown in our garden,” shared Torres, explaining that the drink was inspired by her childhood.

The Poe Created By Gabby Torres at The St. Regis Deer Valley photographed by Stephanie Monasterio

The Poe

Photo by Stephanie Monasterio

The Poe 

By Gabriela Diaz, Food & Beverage Manager and Master Mixologist at the St. Regis Deer Valley

Ingredients:

  • 1 1/2 oz. Hennessy V.S.O.P
  • 3/4 oz. lemon juice
  • 1 1/2 oz. Hot Pumpkin Sage Chai Tea*

Preparation: Rim an insulated glass with a mixture of pumpkin allspice, sugar, and turmeric and set aside. In a cocktail mixing glass pour: 1 1/2 oz. of Hennessy V.S.O.P, 3/4 oz. of freshly squeezed lemon juice. Stir gently and pour into the previously rimmed insulated glass. Top with 1 1/2 oz. of hot Pumpkin Sage Chai Tea. Garnish with dehydrated orange slice and sage sprig and serve.

*Pumpkin Sage Chai Tea

Preparation: Combine 8 oz. of fresh puréed pumpkin OR an 8 oz. can of pumpkin purée, 3 slices of dehydrated orange, 4 oz. of white sugar, and two sprigs of fresh sage in a pot. Add 6 oz. of prepared liquid chai tea. As soon as mixture reaches a boil, reduce heat and simmer for five minutes. Stir occasionally. Remove from heat and let cool.