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