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Winter, the season of the Hot Toddy


Wondering what you should do the next time you’re snowed in….


Make your own Hot Toddy. This is a drink made typically with a spirit base, water, spices, some type of sugar, and it’s served hot. This amazingly yummy cocktail dates back to British colonial era. Of course, the British did not actually invent this drink, but copied and reinvented the drink from another culture, Hindi. The Hindi drink is called Tari, which was made from the fermented sap of the various varieties of toddy palm, hence the name. The British were crazy about their “new” invention, and at this time drank it cold. Across the border in Scotland, the Scottish also had their version of a toddy, and their’s was a “hot toddy” which was originally a cold remedy. They made it  with whisky, hot water, honey, and spices such as nutmeg or clove.

Eventually, the drink spread to colonial America, specifically the South. Plantation owners slightly altered the recipe to include rum, spices, and locally available sugar, and most importantly served it hot. Legend states that during the Revolutionary War, colonists would use toddies as liquid courage, drinking round after round to get up the nerve to fight.

So now that we’ve covered the history lesson on this drink, it’s time to get drinking. Just like any cocktail, there are a million ways to make a Hot Toddy, which means you can customize it exactly to your specific taste preferences. This drink is perfect in small and large batches, making it a perfect drink to serve for your winter parties.        


 1. The Classic Hot Toddy

1½ ounce brown liquor such as brandy,  whiskey or rum

1 tablespoon honey

½ ounce lemon juice

1 cup hot water

Lemon wedge, cinnamon stick and star anise, for garnish (optional)

Combine the first four ingredients into the bottom of a warmed mug. If desired, garnish with the lemon, cinnamon stick or star anise.

2. Yule Tide Toddy

2 ounces hot water

1½ ounces Bourbon

½ ounce Amaro Abano

¼ ounce maple syrup

3 dashes Bar Keep Baked Apple Bitters

Cinnamon stick, to garnish

Combine all ingredients except garnish in a snifter glass. Stir well, and garnish with cinnamon stick.

 3. The Mexican Buttered Toddy

2 tablespoons refrigerated hot buttered batter

(For the Hot Buttered Batter)

1 cup dark brown sugar

4 ounces unsalted butter, room temperature

1½ teaspoons ground cinnamon

1½  teaspoons nutmeg or mace

¼ teaspoon ground cloves

⅛ teaspoon salt

In a mixing bowl, combine all ingredients thoroughly. Refrigerate in an sealed air-tight container for up to two months. Makes 8 servings.

6 ounces boiling water

1½ ounces Tanteo Cocoa Tequila

1 tablespoon light cream (optional)

Fresh grated nutmeg and cinnamon, for garnish

In a hot beverage mug, combine hot buttered batter with boiling water, stirring well until dissolved. Add in Tequila and cream. Garnish with a sprinkle of fresh grated cinnamon and nutmeg.

 4. ZEN Chai Toddy

3 ounces ZEN Green Tea Liqueur

4 ounces steeped Gold-Tipped Assam Black Tea

Chai Spices (per serving, 3 crushed cardamom pods or ¼ teaspoon cardamom powder, 1 slicefresh ginger, 1 cinnamon stick, 2 cloves)

1 ounce heavy cream

Combine the liqueur with the hot, steeped tea. Add the Chai spices and allow to sit for 2 minutes. Strain the liquid, reserving cinnamon stick for garnish. Add the heavy cream and serve.

5. Chamomile Toddy

1½ ounce Brandy

½ ounce honey syrup (equal parts honey and warm water, stirred to combine)

Lemon wedge

Orange slice

Cinnamon stick

4 ounces hot brewed Chamomile tea

Grated nutmeg (optional)

Add the first five ingredients to mug. Top with the Chamomile tea, and garnish with grated nutmeg, if desired.

6. The Beale End All

2 ounces spiced rum

1 ounce Montenegro Amaro

½ ounce lemon juice

¼ ounce Demerara sugar syrup

Dash of Regan’s Orange Bitters

4 ounces hot water

Combine all ingredients except the garnish into a coffee mug. Garnish with an orange peel.

These recipes courtesy of WineMag