In the search for a good winter cocktail, it’s just about impossible to beat a Hot Toddy. Warm and strong and citrusy, it’s the cure for chill and gloomy days, the ideal libation after a foray out into the snow and slush. It will warm you up through-and-through.
The Hot Toddy is a well-known cocktail for which I’m not sure there’s really a definitive recipe. There are a ton of variations on the general theme of booze + citrus + sugar, and even the ones that call themselves “classic” vary greatly in their ingredients. Notably, a lot of them contained tea, which I didn’t think was traditionally a part of the Hot Toddy. I ended up cobbling together my own recipe based on what I always thought a real Hot Toddy ought to be. I kept it simple, with nothing but bourbon, lemon, honey, hot water, and a cinnamon stick. I could definitely see playing with the base spirit and adding tea or other flavors, but for now this is utter perfection.
If this recipe isn’t quite enough to stave off the winter cold, check out the round-up post for Mixology Monday CV over at Doc Elliot’s Mixology!
History: The Hot Toddy as we drink it today probably comes from Scotland, originating around the 18th century. That makes plenty of sense, given the popularity of Scottish whiskey and the fact that the weather there begs for a nice warm beverage. The name may come from Tod’s Well in Edinburgh. There’s a poem by Allan Ramsey called “The Morning Interview” written in 1721 that refers to its water being used to make tea. In the passage, he describes how everything for a tea party has come from afar: the table from Japan, the tea set from China, the sugar from Amazonia. Only the water comes from Scotland:
Here Scotia does no costly Tribute bring,
Only some Kettles full of Todian Spring.
Tod’s Well was a major source of water for Edinburgh. So it follows that if people began drinking warm water from the “Todian Spring” mixed with Scotch, they might begin to refer to them as “hot toddies.”
However, like any good cocktail, the Hot Toddy’s origin isn’t so clear. It may actually originate much further back – and farther away – than the Todian Well. There are records from as far back as 1638 that refer to an Indian coconut tree as the “Toddy Tree.” Its sap was used to make liquor called arrack (I’ve written about it before) that became very popular in punches.
Interestingly, there’s a pretty big gap between either of these possible sources for the word “toddy” and any record of someone actually drinking a cocktail called a “toddy.” The earliest use appears in the 1784 book A Tour of the United States by J.F.D. Smyth. He writes that between noon and one o’clock, the typical Southern “gentleman of fortune” would drink “a draught of bombo, or toddy, a liquor composed of water, sugar, rum, and nutmeg, which is made weak, and kept cool.” This does help explain why the modifier “hot” needed to be added later on.
One of the earliest mentions of a “hot toddy” actually comes from a scientist, Yale chemist Benjamin Silliman, in 1808. On a visit to Britain, he wrote, “Both dinners and suppers, when they are meant to be hospitable, are here concluded by the drinking of a hot toddy.” He describes how guests mix their own hot water, whiskey, and sugar in pint-sized glasses. “The ladies are not supplied with foot-glasses,” he writes, “but the gentlemen occasionally lade out some of their own hot toddy into the wine glasses of the ladies, who thus partake of this beverage, although with much moderation.” Hmph.
In his 1862 classic How to Mix Drinks, Jerry Thomas equates hot toddies with hot punches. This seems like further evidence that the toddy may have a direct link to arrack, the classic punch ingredient.
Thanks to Wonderland Kitchen for most of this historical info!
Hot Toddy
2 oz. bourbon
1/2 oz. lemon juice
1/2 oz. honey (maple syrup also works nicely)
5 oz. boiling water
1 cinnamon stick
Add bourbon, lemon juice, and honey to the bottom of a warmed mug. Top with boiling water and stir briefly. Add the cinnamon stick. Garnish with a lemon peel if desired. Stay warm.