Hot Toddy Recipes For Winter Sipping - Imbibe Magazine Subscribe + Save

Beyond being a wintertime staple and soul-soothing curative for well more than a century, the Hot Toddy is also exceptionally adaptable. Though a glug of whiskey may be the traditional dosage, nearly any spirit can fit the toddy’s pliable mold. Add a little sweetness, then balance with some citrus if you like, then top with hot water or tea. Bonus points for a fragrant garnish to waft upon the steam with each sip. Scroll through the gallery above to see some of our greatest toddy hits, and below are three more versions to keep you warm through winter.

The Earl Toddy At The Pine Box in Seattle’s Capitol Hill neighborhood, bartender Rose McCargar makes her toddy with bergamot-rich Earl Grey tea. But rather than brew it, she infuses it directly into the bourbon. “The warmth from the bourbon marries perfectly with citrus coming from both the fresh lemon juice and the bergamot oil in the Earl Grey,” she says. “The subtle peppermint
flavors from the Branca Menta add an inviting nose to the cocktail and stay with you awhile.”

For the infusion, add 4 bags of your preferred Earl Grey tea to 750 ml. of bourbon. Allow to steep for at least 24 hours, or to taste, then remove bags and rebottle for use. To make the drink, in a warmed 12-oz. mug, add 11⁄2 oz. of Earl Grey–infused bourbon, 1⁄2 oz. of Branca Menta, and 1 oz. of fresh lemon juice. Top with hot water and garnish with a lemon twist.

Resolute Toddy Pushing the cold-weather classic to a realm more reminiscent of tropical climes, Alley Twenty Six in Durham makes a pineapple-infused scotch, then splits the base with an equal measure of rhum agricole. “Scotch and rhum agricole may not be the most obvious partnership, but pineapple loves [both] scotch and rhum,” says bartender Shannon Healy. “The Resolute Toddy is named for the SS Resolute, the passenger ship on which Charles H. Baker Jr., the famous travel, food, and drinks writer, met his (I believe third) wife.”

To make the infused scotch, cut the rind off a whole, washed pineapple, and reserve the fruit for another use. Add the rind to a sealable container and top with a 750 ml. bottle of blended Scotch whisky and allow to infuse overnight. Remove the rind, strain the whisky through a coffee filter, then bottle for use. To make the toddy, in a footed mug, add 3⁄4 oz. of pineapple-infused scotch, 3⁄4 oz. of rhum agricole blanc, 1⁄3 oz. of demerara syrup (1:1), 1⁄3 oz. of ginger syrup (1.5 parts sugar to 1 part ginger juice), 1⁄4 oz. of fresh lemon juice, and 2 drops of mole bitters. Top with hot water, then garnish with a slice of lemon and fresh-grated nutmeg.

Agave Hot Toddy What constitutes “chilly” weather in Los Angeles may be debatable, but that didn’t stop Oaxacan restaurant and mezcaleria Madre from creating their own take on the toddy. The bar team uses mezcal for the base spirit, topping it with a fruity herbal tea and lightly sweetening with honey. “We chose the [mezcal Pierde Almas +9] Botánica because it has an herbal aroma and flavor,” says owner Ivan Vasquez, who oversees Madre’s bar program.

To mix the drink, in a warmed Irish coffee mug add 1 oz. of espadín mezcal, 1 barspoon of honey, and top with the fresh-brewed herbal tea of your choice (Madre uses a peach-flavored chamomile). Stir to dissolve the honey and garnish with two lemon wheels and a cinnamon stick.

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