With the country caught in a severe cold snap (polar vortex, anyone?), it’s time to put away the cocktail shakers and grab the kettle. National Hot Toddy Day is today and there’s no time like the present to whip up the classic chest-warming libation. Made with a base of brandy, whiskey or rum, a warm mug of toddy always seems to banish the winter blues. Here is a collection of our favorite versions of the comforting tipple.
The Classic Hot Toddy
If it ain’t broke, don’t fix it.
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)
Combined the first four ingredients into the bottom of a warmed mug. If desired, garnish with the lemon, cinnamon stick or star anise.
Yule Tide Toddy
Recipe courtesy Midnight Cowboy, Austin, TX
There’s nothing like maple syrup and cinnamon to make this fragrant winter warmer one you won’t want to put down.
2 ounces hot water
1½ ounces Makers Mark 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.
The Mexican Buttered Toddy
Recipe courtesy Ofrenda, New York City
This drink is a one-two punch of a spiced hot toddy combined with the luscious, equally comforting hot buttered rum, but features cocoa-infused Tequila instead.
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.
For the Mexican Buttered Toddy
2 tablespoons refrigerated hot buttered batter
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.
ZEN Chai Toddy
Recipe courtesy James Labe, tea sommelier
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.
Recipe courtesy Tabard Inn, Washington, D.C.
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.
The Beale End All
Recipe courtesy Inoteca e Liquori, New York City
2 ounces spiced rum
1 ounce Montenegro Amaro
½ ounce lemon juice
¼ ounce Demerara sugar syrup
Dash of Regan’s Orange Bitters
Dash of Fee Brothers Whiskey Barrel Bitters
4 ounces hot water
Orange peel, for garnish
Combine all ingredients except the garnish into a coffee mug. Garnish with an orange peel.
BY THE EDITORS OF WINE ENTHUSIAST