Ask people to name a warm winter cocktail and they’re likely to drop the words “hot toddy” almost immediately. And for good reason: The steaming beverage is a rescue from chilly weather, a mugful guaranteed to send waves of boozy warmth to every extremity.
But what is the toddy? There are many accounts about the drink’s history. Dictionary.com traces one possible origin to the Hindi word “tari” (the “r” sounding something like an English “d”), which is a drink of fermented sap — the story being some colonial Brits took to the drink while occupying the Indian subcontinent, and what we know as a toddy evolved from there.
The first recorded meaning of Anglicized “toddy” (“a beverage made of alcoholic liquor with hot water, sugar, and spices”) dates to 1786, while the first recorded recipe was published in the 1862 edition of Jerry Thomas’ Bartender’s Guide. The legendary bartender’s version featured brandy, hot water, sugar and a sprinkling of nutmeg.
These days, the hot toddy is infinitely customizable, though often maintaining the cornerstones of the 1786 definition. The best versions employ brown spirits like rum and whiskey, which offer complexity and depth to the drink, while a pantry of baking spices (cinnamon, cloves, star anise) contribute warm, comforting aromas and flavors.
Modern versions tend to include lemon and honey, the touch of acidity and sweetness balancing out the drink’s darker flavors. Some folks swear by a hot toddy’s ability to stave off illness, while others just love its comforting flavors, but one thing is certain: A mug of the stuff will soothe you from the inside out.
Twitter @joeybear85
Classic hot toddy
Prep: 5 minutes
Makes: 1 drink
1 1/2 ounces brandy, whiskey or rum
1/2 ounce lemon juice
1 tablespoon honey
Hot water, to top
Cinnamon stick, star anise, cloves, and/or lemon wedge to garnish, optional
In a mug, combine your spirit of choice with the lemon juice and honey. Top with hot water; stir, slowly, to dissolve honey and combine ingredients. If desired, garnish with a cinnamon stick, lemon or other spices.
Mint Condition
Prep: 10 minutes
Makes: 1 drink
Recipe from Park & Field in Chicago.
1 ounce bourbon
Splash of cream
1 ounce Kahlua
Pinch of sea salt
1/2 ounce mint simple syrup, see recipe
Freshly brewed espresso, to top
Whipped cream
In a cocktail shaker, combine bourbon, cream, Kahlua, sea salt and mint simple syrup. Shake or stir to combine, about 45 seconds. Pour into a mug and top with hot espresso. Granish with whipped cream.
Mint simple syrup
1 cup fresh mint leaves
1 cup water
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1 cup sugar
Chop mint coarsely. Combine water, mint and sugar in a small saucepan; heat to a simmer. Cook, stirring, until sugar is dissolved. Continue simmering for an additional minute. Remove saucepan from heat; allow mint to steep, 20 minutes. Pour syrup through a mesh strainer or fine sieve, pressing on solids to extract as much liquid as possible. Funnel into a sterilized bottle or glass jar. Syrup keeps up to 2 weeks stored in the refrigerator.
Roasted apple toddy
Prep: 10 minutes
Cook: 20 minutes
Makes: 1 drink
From Andre and Tenaya Darlington, authors of “The New Cocktail Hour” (Running Press, $22).
1/2 small apple, cored
1/2 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Freshly grated nutmeg
2 ounces apple brandy, such as Laird’s
1 Heat the oven to 350 degrees. Place the apple face-up in a small baking dish. Top it with butter, sugar and cinnamon. Cover with foil and bake until fork tender, 20 to 30 minutes.
2 Build the toddy by dropping the cooked apple and any drippings into a glass coffee mug. Top with the brandy and boiling water. Grate nutmeg over the top and serve with a spoon.
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