The Story Behind The Lodge Chaud
In the U.S., the holiday season is practically synonymous with warm and decadent cocktails. Somewhere between a Hot Toddy and a spiked hot chocolate lives the Lodge Chaud, created by Desmond Oliver, the food and beverage director for the Detroit Foundation Hotel.
The cocktail amps up steamed chocolate milk with the addition of Teeling Small Batch Irish Whiskey, which is initially aged in ex-bourbon barrels before continuing its aging in rum casks. The spirit adds a distinct vanilla flavor with undertones of spice to the cocktail, which also has an herbal sweetness from the addition of both green Chartreuse and Amaro Averna.
