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Water, sugar, spirit, spice—this is the basic template for the Hot Toddy, a cold-weather cocktail so beloved it’s currently sailing through its fifth century of existence, with no sign of slowing down. The toddy has a lot going for it—including simplicity, bold flavor, soothing character, and, according to some sources, unexpected roots in India. But with three of its four ingredients open to interpretation, this drink’s greatest strength may be its variability. It’s like a liquid canvas for experimentation, which, in addition to being a metaphor that may or may not hold up, gave us the idea to show just how experimental you can get with a hot toddy. Also, it’s winter, prime toddy time, and National Hot Toddy Day is set for January 11.
So here we go. Our guide is Tonia Guffey, beverage director at craft cocktail bar Dram, and bartender at Basik and Bushwick Country Club, all three of which are in Brooklyn. We asked only that she keep whiskey—the most frequently used spirit for the modern toddy—as the base. Check out her envelope-pushing results below, and, despite the extreme-sports nature of these experiments, please do try them at home:
The Essentials
The Essentials
The Essentials
The Essentials
The Essentials
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