When the weather outside is frightful, a Hot Toddy is a boozy balm that proves delightful. Perhaps that’s why National Hot Toddy day comes in the middle of winter – on January 11 every year. The whiskey-based drink is warming, delicious, easy to execute, and simple to tweak.
As Food & Wine reports, since the cocktail largely relies on pantry staples, you can edit the recipe based on what you have on hand and what your tastes prefer. Many Hot Toddy recipes call for honey instead of sugar, which adds a roundness and a richer sweetness. Some prefer to add ginger, citrus, or other aromatics… and then, of course, there’s the whiskey.
An excellent single malt from the Lowlands or Islay will contribute vastly different qualities. Bourbon will lend a layer of sweetness, while Irish whiskey will make for a lighter-textured Hot Toddy. Though the style of whiskey is up to you, we’re here to help you choose which bottles make the best base in this classic, cold-weather drink.
Even if you make a mean Hot Toddy, these bartender tips promise to upgrade your Hot Toddy to make it “next level.”
How to Upgrade Your Hot Toddy
- Swap your base. Daniel Beedle, from the beverage team at Kimpton The Forum Hotel in Charlottesville, Virginia, advises to skip the hot water and, “opt for tea, coconut water, or anything with flavor. I prefer tea because it adds tannins and texture, creating a bigger mouthfeel. This balance is essential, especially if you’re adding sugar to your drink,” he says.
- Add fat. Beedle also adds a bit of butter. Try fat-washing, in which liquid fat is infused in liquor. “Flavored butter is even better,” he says. “I wash browned butter in Cocchi Torino sweet vermouth by melting it down and combining it with the vermouth. Shake vigorously, refrigerate for a day, then freeze for four hours. Skim off the butter for your toddy, and use the now brown butter-washed sweet vermouth in your Manhattans.”
- Try Tea. If you use a base of tea, “consider how your base pairs with the tea,” says Beedle. “For rum, bourbon, and scotch, black teas like Lapsang Souchong, Earl Grey, or Darjeeling work best. For gin and white rum, green tea or rooibos is great.”
- Adjust Alcohol and Acid Levels. Beedle tones down the ABV in the drink. “Heating alcohol amplifies its perception on the palate,” he says. “I usually use only 1 to 1 ½ ounces of booze per 8 ounces of Toddy. You don’t need much acid either, just 1/4 ounce of lemon does the trick.”
- Tweak the Sweetness. Instead of plain sugar, try honey or agave nectar. Or even a sweet liqueur. “A small amount of liqueurs, like Licor 43 or Strega, can balance things out,” says Beedle. “You can also add ginger juice. It’s great for colds during winter. Just what the doctor ordered.”
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