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Hot Toddy

Ingredients

2 oz. Irish Whiskey

3 oz. Hot Water

1 Teaspoon Natural Sugar

Nutmeg

Glassware and Tools

Martini Glass

Jigger

Spoon

Grater


Instructions

1. Heat up some water and pour it into your martini glass to warm up the glass and then discard the hot water.

2. Add 1 Teaspoon of Natural Sugar.

3. Using the jigger pour the following into your Martini Glass:

- 3 oz. of Hot Water
- 2 oz. of Irish Whiskey

4. Use your spoon to stir your drink carefully, making sure the sugar is completely dissolved.

5. Take your nutmeg and grater and lightly grate your nutmeg over the top of your drink, lightly coating the surface.

6. Enjoy!


History

December again. 4:30pm sunsets, long nights, numb fingers. December chill calls for something warm, and sometimes chamomile tea and gingerbread lattes just aren't getting the job done. In such cases -- a stubborn cough you can't shake, or maybe just frayed holiday nerves -- it's time to get hugged from the inside. It's time for a Hot Toddy.

This is not your grandmother's drink. If anything, it is your grandmother’s grandmother's grandmother's drink. The Toddy first shows up in print in 1750s Scotland, prescribed as medicine by some forward thinking some forward thinking physician. That places it a full 50 years before anyone ever hears the term "cocktail," and indeed, the Toddy is an essential foundation stone in our shared mixological heritage.

The closest modern cousin to the Hot Toddy is a drink most of you will recognize: the Old Fashioned. Both are made of the same things: whiskey, a little sugar, water, and spice. The temperature and amount of water are the only main differences, and like the Old Fashioned, it uses its simplicity as a strength, not a weakness. Four little ingredients, mixed judiciously, produce one of the most truly sublime drinks you can enjoy on a cold day.

These days, bartenders have tinkered it almost into mutation. Honey or ginger is subbed for sugar, bitters or cloves for nutmeg, apple brandy for whiskey, etc., etc., ad infinitum. We've chosen to give you the classic here, but honestly, when properly balanced, they're all wonderful. As David Wondrich writes in his seminal cocktail history Imbibe!, “it is a simple drink in the same way a tripod is a simple device: Remove one leg and it cannot stand, set it up properly and it will hold the whole weight of the world.”