The ‘Hot Toddy’, in its most basic form, is essentially a cocktail composed of alcohol, sweetener, hot water and citrus. Therefore, due to the sheer simplicity of the drink, its history is a commonly disputed topic.
Three prominent stories are frequently referred to relating to their origin. The first links to 17th century India, where the drink, then referred to as ‘taddy’ meaning ‘beverage from fermented palm sap’ was documented. Another popular story describing the drink’s origin refers to a 19th-century doctor named Robert Bentley Todd, who prescribed a drink of hot brandy, canella (white cinnamon), sugar syrup and hot water to his patients as a remedy for flu and colds. Lastly, the drink links back to the 18th century when a cocktail was made with water from Tod’s Well in Edinburgh, known by the name of ‘Hot Toddy’.
The healing properties of a ‘Hot Toddy’ are due to the natural vitamin C found in the citrus fruit used (which supports the immune system), the numbing effects caused by the alcohol and the natural soothing effects of the honey. All of these effects can significantly reduce symptoms, hence the common medicinal use of the drink. However, today doctors are more likely to prescribe hot honey and lemon beverages without the alcohol as it is a slightly less necessary ingredient!
There are now numerous variations of the ‘Hot Toddy’ which exist and most bars/ pubs serve it slightly differently. Some mixologists use rum or brandy instead of whisky. In addition, in Canada, maple syrup is often used as a sweetener as opposed to honey. There is also a vast array of spices which can be added to the drink such as cloves, star anise, cinnamon, nutmeg and ginger. All of these bring out slightly different notes from the spirit used.
We like to make our ‘Hot Toddy’ using a Christmas selection of spices, which complement the Beeble Honey Whisky perfectly.
Prep time: 7 mins
Total time: 7 mins
Serving size: 1
Ingredients:
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100 ml Beeble Honey Whisky
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100 ml boiling water
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Juice of half a lemon, squeezed
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¼ tsp ground cinnamon
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⅛ tsp ground nutmeg
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1 cinnamon stick
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2 cloves (slightly ground using pestle and mortar)
Method:
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Fill a heat-proof glass with boiling water and let it stand for 1-2 mins to warm
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Empty mug and half-fill with the 150ml of fresh boiling water
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Add all other ingredients to glass and stir
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Garnish with a slice of lemon and a cinnamon stick
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Enjoy!
Beeble’s Top Tip: If you have the time, gently heat the whisky, lemon juice and spices before adding the hot water to ensure the drink is piping hot to serve!
Perfect for a cold winter’s evening curled up next to the fire : )
