Today is National Hot Toddy Day! The basic recipe for a hot toddy includes just four ingredients with an optional two garnishes: honey, lemon, hot water, and the brown spirit of your choice (usually whiskey, brandy or rum). Sometimes I defer to tradition and make mine with Scotch (toddies originated in 18th-century Scotland). And sometimes I play with the flavor profiles of the different brown spirits and mix things up a bit: Bourbon highlights vanilla notes, while spiced rum pumps up the aromatics. You can’t go wrong, so get creative.
- 1 ounce brandy, whisk(e)y, Bourbon or rum
- 1 tablespoon honey
- 1/4 lemon
- hot water
- tea bag, optional
- cinnamon stick for garnish, optional
- lemon wheel for garnish, optional
- Coat the bottom of an Irish coffee glass or ceramic mug with the honey.
- Add the brown spirit of your choice.
- Add the freshly squeezed juice of the lemon quarter.
- Separately, heat the water in a tea kettle. (Option: Add the tea bag to make hot tea.)
- Pour the steaming water (or tea) into the glass.
- Stir. (Option: Stir with a cinnamon stick.)
- Sip, savor and enjoy!
Check out some of the history and regional toddy variations at the University of Wikipedia.