Hot Toddy

A most traditional winter warmer.

Though the modern definition of the toddy almost always points to any alcoholic beverage served hot, it wasn’t always so. One of the ancestral drinks of the cocktail world, the toddy’s traditional formula loosely meant a base spirit (usually rum or whiskey), plus a sweetener, served either hot or cold. There were some medicinal connotations for the practice, especially when it included citrus. Today the usage encompasses a wide swath of drinks that swings from the most basic recipe of a base spirit plus sugar to more complex iterations with cream, egg, fruit, liqueurs, spices and garnishes a plenty. This version is a template prime for riffing with a base of any dark spirit, plus hot water, citrus, honey and spices.


Serving: 1

  • 1 1/2 ounces bourbon or rye (or any dark spirit including aged rum or cognac)
  • 3/4 ounces honey or maple syrup
  • 4-5 ounces hot water

Garnish: lemon wheel and cinnamon stick

  1. Add spirit and honey or maple syrup to a mug.
  2. Top with hot water and stir gently to dissolve honey or maple syrup.
  3. Garnish with a lemon wheel and a cinnamon stick.