The Hot Toddy is the cozy sweater among cocktails: comforting and perfect for cold winter evenings.
In the early 19th century, child protection may have not been a priority, but the well-being of kids was still close to some people's hearts. This is apparent in an article from the Burlington Free Press from 1837 where common cold remedies are listed. It contains the telling advice: "If your child has a cold or red eyes, you don't need to call a doctor. Anyone can treat a cold. Provide them with stimulating hot drinks, preferably a "toddy". But what exactly is a toddy and why is this winter drink still with us today?
The origin of the "Hot Toddy" is can be found somewhere between Scotland and India. The term originally comes from South Asia, where "toddy" referred to a fermented drink made from palm sap. Officials of the British Raj enjoyed this mixed with hot water as a remedy for minor ailments; it was also the British who probably brough the term to Europe, where it soon became synonymous with warm, alcoholic concoctions. However, it is also possible that the term "Hot Toddy" stems from Irish doctor Dr. Robert Bentley Todd, who used to prescribe a warming mixture of brandy, hot water, canella (white cinnamon) and sugar back in the mid-19th century. Similarly, Scottish doctors, who considered their beloved Scotch a panacea, are said to have made cold remedys by sweetening whisky with various additives and diluting it with water as early as the 1700s. There is also a "Tod's Well" in Edinburgh, which may have provided the required water. Which of these stories you believe is up to you – in the end, the definite origin of the name "Hot Toddy" is lost in time.
What is much more certain is that the "Hot Toddy" was long touted as a cure for colds and other ailments. The drink had a reputation for soothing mucous membranes and strengthening the immune system. The spirit used was initially of no importance, and left unspecified in most recipes. In the British Isles, whisky was primarily used due to easy availability, whereas Americans tended to initially favor rum or brandy; only later did bourbon establish itself. "Toddys" used to be a cocktail category in their own right, describing a mixture of spirits, sugar and hot or cold water. However this definition also applies to "Slings". In 1887, for example, Jerry Thomas described his "Hot Sling" as a drink made from hot water, sugar and spirits. His signature drink, "Blue Blazer", also has similarities to later "Hot Toddy" recipes. A "Blue Blazer" consists of Scotch, boiling water, sugar and lemon: First, the whisky is ignited, then the ingredients are poured back and forth between two heat-resistant containers.
It didn't take long for toddys to be seen as refreshment rather than medicine, shown by the development of special glassware: The drink was prepared in a bowl and then scooped out with a so-called lifter. This special tool, available from Cocktail Kingdom, resembles a bulbous carafe with a small hole at the bottom – when the lifter is dipped into the bowl, it fills through the bottom. When you close the neck of the bottle with your finger, the drink can be "lifted" out, similar in principle to a pipette. The fact that some of these lifters and bowls were made to a very high standard indicates that the users were quite affluent. This is also supported by the fact that some of the ingredients used, such as lemon or sugar, were still quite expensive at the time.
Unfortunately, this ritual is rarely seen today, but the basic recipe for a "Hot Toddy" hasn't changed much. The classic drink still consists of a spirit, hot water and a sweetener. As a rule, whisky, honey and lemon are used, but the variations are almost endless. This is exactly what makes the drink so popular: it can be adapted to suit every taste and every mood, as these three recipes prove.
Preparation
Pour the whisky, honey, lemon juice and cloves into a heat-resistant glass or mug, add the boiling water, stir and garnish with a slice of lemon. The proportions of lemon juice, honey and cloves can be varied to taste.
Preparation
Allow the spices and orange to infuse in the hot water, then add the rum and sugar. Stir well and serve.
Preparation
Pour the hot cider, whisky and lemon juice into a mug and stir in the honey. Then add the cinnamon stick, cayenne pepper and cloves and allow the spices to infuse briefly. Serve hot.
