3 Hot Toddy Recipes - Scotch, Rum, & Mezcal!
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Today I’m showing you three different recipes for the Hot Toddy! The toddy is a style of drinks that predates the cocktail (it's super old). Original recipes were served both hot and cold, and consisted of a base spirit, sugar, and water. Since then, recipes have evolved to include teas, citrus, and spices. It seems everyone has a go-to recipe, so I thought I’d share mine along with a couple of variations - all tasty, all comforting. Hope you’re all enjoying the new year! Stay cozy, everyone. Cheers!
Check out my bottle collection at Curiada! 👉 https://bit.ly/toddybottlesandmore
New customers use code ERICKSON for $5 off!
Use code ANDERS for free shipping on orders over $200!
Video/editing/illustrations by Azusa Inaba 🎥 🎨
Support us on Patreon: https://www.patreon.com/anderserickson
TIME STAMPS
Intro: 0:00
An old drink: 0:40
My go-to Toddy: 1:31
Rum & Black Tea Toddy: 3:15
Mezcal & Hibiscus Toddy: 4:54
Sign off: 6:28
MY GO-TO HOT TODDY 1:31
1.5 oz. (45 ml) Monkey Shoulder Blended Malt Scotch Whisky
1/2 oz. (15 ml) honey syrup (3:1 honey:hot water)
1/4 oz. (7.5 ml) fresh lemon juice
4-5 oz. (120-150 ml) chamomile tea
1 cinnamon stick
4 whole cloves
Expressed lemon oil
Clove-studded lemon peel for garnish
THE RUM & BLACK TEA TODDY 3:15
1.5 oz. (45 ml) Appleton Estate 12 year Jamaican Rum
1/2 oz. (15 ml) rich Demerara syrup (2:1 sugar:water)
1/4 oz. (7.5 ml) fresh lemon juice
4-5 oz. (120-150 ml) black tea
1 cinnamon stick
4 whole cloves
Expressed lemon oil
Clove-studded lemon peel for garnish
THE MEZCAL & HIBISCUS TODDY 4:54
1.5 oz. (45 ml) Tileño Mezcal Espadin Joven
1/2 oz. (15 ml) agave nectar
1/4 oz. (7.5 ml) fresh lemon juice
4-5 oz. (120-150 ml) hibiscus tea
1 cinnamon stick
4 whole cloves
Expressed orange oil
Clove-studded orange peel for garnish
THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
Bar spoon: https://amzn.to/3wkkDhg
Hand juicer: https://amzn.to/3ioOwFeRubber
My syrup carafe: https://amzn.to/3iezKkZ
My citrus bottle: https://amzn.to/3BScssO
Electric kettle: https://amzn.to/3J7dAMu
Y Peeler: https://amzn.to/3Iuo4YF
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER
Hot Toddy glass: https://amzn.to/3uIcYdV
Imbibe! by David Wondrich: https://amzn.to/3wZQAtB
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Special thanks to our top-tier patrons:
Adam Greetis
Jacob Swain
Brandon Carey
Randy Calegari
Mike Russo
Bdxman
Alex Smith
Matt Dougherty
Michael Cooney
Sarah Duncan
Matthew Crowley
Kevin
Callum Evans
Dzomery
Lisa Worsham
Sean
Derek Patstone
Rick Turoczy
Alex Rosenberg
Kevin Wildman
Silverio
Al Gailey
Tashiana Stone
Joshua Penley
Sheri Muilenburg
Antonio Moreno
Follow Me:
Instagram: https://www.instagram.com/anderserickson/
Twitter: https://twitter.com/anderserickson_
Facebook: https://www.facebook.com/andersericksoncocktails
Send stuff to:
Anders Erickson
4610 N. Clark St
Suite 1051
Chicago IL, 60640
Check out my bottle collection at Curiada! 👉 https://bit.ly/toddybottlesandmore
New customers use code ERICKSON for $5 off!
Use code ANDERS for free shipping on orders over $200!
Video/editing/illustrations by Azusa Inaba 🎥 🎨
Support us on Patreon: https://www.patreon.com/anderserickson
TIME STAMPS
Intro: 0:00
An old drink: 0:40
My go-to Toddy: 1:31
Rum & Black Tea Toddy: 3:15
Mezcal & Hibiscus Toddy: 4:54
Sign off: 6:28
MY GO-TO HOT TODDY 1:31
1.5 oz. (45 ml) Monkey Shoulder Blended Malt Scotch Whisky
1/2 oz. (15 ml) honey syrup (3:1 honey:hot water)
1/4 oz. (7.5 ml) fresh lemon juice
4-5 oz. (120-150 ml) chamomile tea
1 cinnamon stick
4 whole cloves
Expressed lemon oil
Clove-studded lemon peel for garnish
THE RUM & BLACK TEA TODDY 3:15
1.5 oz. (45 ml) Appleton Estate 12 year Jamaican Rum
1/2 oz. (15 ml) rich Demerara syrup (2:1 sugar:water)
1/4 oz. (7.5 ml) fresh lemon juice
4-5 oz. (120-150 ml) black tea
1 cinnamon stick
4 whole cloves
Expressed lemon oil
Clove-studded lemon peel for garnish
THE MEZCAL & HIBISCUS TODDY 4:54
1.5 oz. (45 ml) Tileño Mezcal Espadin Joven
1/2 oz. (15 ml) agave nectar
1/4 oz. (7.5 ml) fresh lemon juice
4-5 oz. (120-150 ml) hibiscus tea
1 cinnamon stick
4 whole cloves
Expressed orange oil
Clove-studded orange peel for garnish
THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
Bar spoon: https://amzn.to/3wkkDhg
Hand juicer: https://amzn.to/3ioOwFeRubber
My syrup carafe: https://amzn.to/3iezKkZ
My citrus bottle: https://amzn.to/3BScssO
Electric kettle: https://amzn.to/3J7dAMu
Y Peeler: https://amzn.to/3Iuo4YF
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER
Hot Toddy glass: https://amzn.to/3uIcYdV
Imbibe! by David Wondrich: https://amzn.to/3wZQAtB
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Special thanks to our top-tier patrons:
Adam Greetis
Jacob Swain
Brandon Carey
Randy Calegari
Mike Russo
Bdxman
Alex Smith
Matt Dougherty
Michael Cooney
Sarah Duncan
Matthew Crowley
Kevin
Callum Evans
Dzomery
Lisa Worsham
Sean
Derek Patstone
Rick Turoczy
Alex Rosenberg
Kevin Wildman
Silverio
Al Gailey
Tashiana Stone
Joshua Penley
Sheri Muilenburg
Antonio Moreno
Follow Me:
Instagram: https://www.instagram.com/anderserickson/
Twitter: https://twitter.com/anderserickson_
Facebook: https://www.facebook.com/andersericksoncocktails
Send stuff to:
Anders Erickson
4610 N. Clark St
Suite 1051
Chicago IL, 60640
