Gentle friends, I know this will not come as a surprise to any of you, but can I just say for the record, it is frickin’ cold in Alaska! Holy chilblains, people, I am pretty well insulated to begin with, and I look like the Stay Puft Marshmallow Man with all my thermal bundling, but I still get a full body ice cream headache every time I go outside. Thankfully, we decided to start our Alaskan Adventure in Anchorage, where the mild coastal climate is a balmy 10 degrees Fahrenheit–a good stepping down place to adjust before heading to Fairbanks, where it is currently -17 (as in, 17 below zero, not counting wind chill). Did I mention I’m from California? We complain when it gets below 60. Okay, thank you for letting me get that out of my system. I feel better now.
Anchorage in March is kind of like an episode of the Twilight Zone. During the day, the frozen streets are pretty much deserted, businesses with illuminated “Open” signs are empty, no one answers the phones, glassy-eyed taxidermy animals stare at you from every wall, and when you do encounter a human being, they assess you almost suspiciously before telling you that you should have come in the summertime instead. It’s a little spooky. It’s livelier at night, mostly because everyone seems to be bombed. I know I was.
There was a bar next to our hotel where they made hot toddies with peach brandy, and it became our evening habit. Definitely took the chill off! Here’s the recipe for you, in case you are feeling a chill coming on, too.
Hot Peach Toddy
In a mug of your choice, add the following and adjust proportions to taste:
1.5 to 2 oz. peach brandy
A tablespoon or so of honey
A tablespoon or so of fresh lemon juice
Garnish with lemon wheel or wedge.