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3 Hot Toddy Recipes – Scotch, Rum, & Mezcal!
Today I’m showing you three different recipes for the Hot Toddy! The toddy is a style of drinks that predates the cocktail (it’s super old). Original recipes were served both hot and cold, and consisted of a base spirit, sugar, and water. Since then, recipes have evolved to include teas, citrus, and spices. It seems everyone has a go-to recipe, so I thought I’d share mine along with a couple of variations – all tasty, all comforting. Hope you’re all enjoying the new year! Stay cozy, everyone. Cheers!
In this article
MY GO-TO HOT TODDY
Ingredients
- 1.5 oz. (45 ml) Monkey Shoulder Blended Malt Scotch Whisky
- 1/2 oz. (15 ml) honey syrup (3:1 honey:hot water)
- 1/4 oz. (7.5 ml) fresh lemon juice
- 4-5 oz. (120-150 ml) chamomile tea
- 1 cinnamon stick
- 4 whole cloves
- Expressed lemon oil
- Clove-studded lemon peel for garnish
THE RUM & BLACK TEA TODDY
Ingredients
- 1.5 oz. (45 ml) Appleton Estate 12 year Jamaican Rum
- 1/2 oz. (15 ml) rich Demerara syrup (2:1 sugar:water)
- 1/4 oz. (7.5 ml) fresh lemon juice
- 4-5 oz. (120-150 ml) black tea
- 1 cinnamon stick
- 4 whole cloves
- Expressed lemon oil
- Clove-studded lemon peel for garnish
THE MEZCAL & HIBISCUS TODDY
Ingredients
- 1.5 oz. (45 ml) Tileño Mezcal Espadin Joven
- 1/2 oz. (15 ml) agave nectar
- 1/4 oz. (7.5 ml) fresh lemon juice
- 4-5 oz. (120-150 ml) hibiscus tea
- 1 cinnamon stick
- 4 whole cloves
- Expressed orange oil
- Clove-studded orange peel for garnish
“Everyone you meet is fighting a battle you know nothing about. Be kind. Always.”
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