Keep yourself toasty and warm this winter with our Christmas-inspired version of the classic hot toddy recipe. Spiced, warm and comforting, there’s no wonder this drink has become a winter favourite.
HISTORY OF THE HOT TODDY
Like many adored classic cocktails, the history of the hot toddy is disputed. Some believe that the hot toddy originated in India while it was under British occupation. In 1786, the Hindi word ‘taddy’ was defined as a “beverage made of alcoholic liquor with hot water, sugar, and spices.”
Others believe it was invented in Scotland around the eighteenth century, in which pubs would pour hot water into Scotch whisky, later throwing spices and sweeteners into the mix to create a sweeter drink, enjoyed in the colder months.
By the mid-19th century, the hot toddy had secured its place as a remedy for sore throats and the common cold.
Our expert bartender, Phil Sanders, comments, “Any of our whiskies will work perfectly when crafting this warming cocktail. A hot toadie combined with a crackling fireplace and a cosy blanket is the best way to end a cold winter’s day.
“Our top tip for making this Christmas classic is to add the rye spirit right at the end and warm it to the temperature you desire to really boost the flavours. The hot toadie is perfect for sharing with your loved ones, so why not make larger portions for everyone to enjoy?”
Note that the following ingredients amount to a 250ml cup. If you wish to make more hot toadies to share, decide how many drinks you want to make and multiply the recipe by that amount.
HOT TOADIE (TODDY) INGREDIENTS (250ML CUP)
- 50ml Oxford Rye
- 80ml Apple Juice
- 80ml Agua de Madre Kefir Elderflower and Apple
- Half a teaspoon of Agua de Madre Remedio Naturale
- Citrus zest
HOT TOADIE (TODDY): STEP-BY-STEP RECIPE
- Add the Apple Juice, Kefir Elderflower and Apple, and Remedio Naturale to a saucepan and warm to just below boiling point.
- Add the Oxford Rye to the saucepan and mix.
- Allow the Oxford Rye to heat for approximately one minute.
- Pour into a mug.
- Garnish with citrus zest and ginger.