Hot toddy

Continuing on my quest for cold remedies, I decided to try out a classic: a hot toddy. Given David’s penchant for whisky products, I’m actually somewhat surprised we’d never tried it before. There is a wealth of literature on the toddy–some use tea, others just hot water, along with a variety of different liquor and spice combinations. I based our initial attempt in large part on one recipe, with few spice additions to make things more interesting.

Recipe

adapted from Food.com

2 oz whisky
4 oz hot water
1 tsp lemon juice
1 tbsp honey
1 cinnamon stick
grated nutmeg

Place whiskey and honey in a mug. Pour hot water and add lemon juice. Stir well. Add a cinnamon stick and grate nutmeg on top. Let stand for a few minutes to let the spices mingle together.

Musings

A few notes on preparation: The original recipe suggested Jack Daniel’s. We used Ballantine’s Blended Malt Whisky.

David’s spirits improved upon first sip, likely due to the whisky. He particularly liked the sweet and sour flavour combination. He noted that perhaps a liquor that is inherently sweet like bourbon might work even better. We’ll likely try out several liquor options before deciding on just the right flavour profile that works best.

One comment Add yours
  1. Another option is to add in a few thin slices of fresh ginger to the infusion. It can give a lovely bit of spice.

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