The Hot Toddy Cocktail
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- Cocktails and Spirits
November 19, 2012
The Hot Toddy.
This hot toddy cocktail is made at the (soon-to-be-opened) FEED Body & Soul restaurant in Venice, Calif.
- 1 1/2 Ounce organic rye whiskey (like Koval)
- 3/4 Ounces organic honey syrup
- Hot filtered water
- 2 lemon peels
Combine whiskey and honey syrup. Top with hot filtered water. Serve in a warm hot toddy glass with lemon peels mixed into the drink.
How to make a perfect Hot Toddy, the whiskey cocktail to keep you warm this winter
Preparing homemade camomile hot toddy (Getty Images)
This article originally appeared on Robb Report.
The Hot Toddy is the perfect cocktail for this moment.
Now, I know many of you read that last sentence and gave a little internal scoff at the idea that I'm referring to the present. "This moment?", you say. "Are you sure you're thinking of this moment and not mistaking it with a covered-wagon moment, or a Grover Cleveland moment or a moment during which settlers wore buckles on their goddamn hats?"
Nope. This moment. Yes, it is true that the Hot Toddy predates America. Yes, it is true that your great great grandmother probably gave one to your great grandmother to mollify her when she contracted mumps. But as we lumber into the final month of this miserable year, when the sun sets in the early afternoon and it's so cold you wear slippers to bed, who's come back to save us? That's right—the Hot Toddy.
As anyone with young kids can tell you, alcohol can be inherently medicinal. This is especially true and especially wide-ranging, of the Hot Toddy, a drink that is recommended almost exclusively for its palliative effects. There are hundreds of recipe sites, for instance, that make the somewhat amusing (and not yet formally disproven) claim that Hot Toddy's are healthy and can help cure a cold. Many others call it the perfect nightcap: Mark Twain, according to David Wondrich's Imbibe, took one for years before bedtime, calling it "the only soporific worth considering."
Mostly, though, it is deployed when blankets and coats just don't quite do it, the cocktail like an internal medicine, to be taken as needed when the chill reaches your bones. It's the closest thing to an inner embrace that's available to us without some kind of religious experience and in this moment, our moment, when the Holidays are mostly/completely canceled and the only safe way to see anyone is to do it outdoors in December, the Hot Toddy has dusted itself off to remind us why we, as a civilization, loved it in the first place.
A Hot Toddy is like whiskey chicken soup, the perfect drink to displace any physical or emotional chill. It is uniquely suited for a conversation with a friend or neighbor on a front porch and in any case can feel like precious comfort, when you prefer your comfort both liquid and silent. And, almost as a bonus (a fact that is often omitted in write-ups of the Hot Toddy): when properly prepared, it's absolutely delicious.
Boil water. Pour boiling water into a mug, to pre-warm it. After a minute, empty water, add ingredients (see below), top with boiling water and garnish with a lemon or orange slice studded with cloves and/or a cinnamon stick.
Whiskey: I personally prefer Scotch or Irish whiskey here, but American whiskey works as well. As does Japanese whisky, if you're made of money. If I could choose any brand, it would be Redbreast 12-year Irish whiskey. It's pot-stilled, which means it's fuller and richer. One of the Hot Toddy's main dangers is being too thin and a single malt scotch or pot-still Irish whiskey helps offset that.
Lemon Juice: Fresh juice. Actually, the original Toddy didn't have lemon juice at all and was essentially just a Hot Old Fashioned: whiskey, sugar and hot water. That is good but can be a little dull unless you pick a whiskey of some serious character (like a smoky scotch), so making it a hot whiskey sour with some lemon juice adds some much-welcome tension and complexity.
Honey/Ginger: Honey is a great way to add body to this drink. You don't need to add ginger, but I find it adds a delightful spice. For my honey ginger syrup, I bring 2 cups honey, 1 cup water and about a 4 to 6 oz. piece of ginger (chopped) to simmer in a pan for 5 minutes, before straining the solids out.
Hot Water: You want to do everything in your power to serve this as hot as possible. The only way this drink goes seriously wrong is if it's a Lukewarm Toddy, so pre-warming your glass is important, as is using boiling water. Additionally, it would be worth your time to preheat your ingredients: If you have 3.5 oz. of room temp ingredients and 4 to 6 oz. of boiling water, it will average out to be tepid, which is not good.
The solution: fill a large shaker tin or bowl halfway with boiling water and then place a smaller shaker tin or metal bowl inside it, creating a kind of bain-marie. Add lemon juice, honey/ginger and whiskey to the smaller vessel and stir to gently heat it for about one or two minutes, before pouring it into your pre-warmed mug and topping with boiling water.
Also, a PSA: Do not heat it on the stove. Direct flame under pure spirits is an exceedingly bad idea.
The Hot Toddy: A “Medicinal” Drink That Might Actually Work
It’s National Hot Toddy Day, and not a moment too soon.
As January drags on and even the hardiest of us begin to ponder the grim truth that the season will drag on until March, we’d like to take a moment to talk about one potential winter helper: the hot toddy.
In its classic form, writes Barbara Rowlands for The Telegraph, the drink is served in a glass. It contains, she writes: “a shot of whisky (preferably malt), a teaspoon of honey and a dash of fresh lemon, topped up with boiling water poured over a silver spoon to prevent the glass from cracking.”
Spices can be added to personal preference: fresh ginger, nutmeg, cloves, cinamon sticks, though, she writes, “purists would argue this transforrms toddy into punch.”
Though one story about the toddy is that it was invented by 18th-century Scottish doctors as a medicament, she writes, in fact the drink was invented to disguise the flavor of raw Scotch. “Sugar, dates, saffron, mace, nuts and cinamon were piled on to hide the foul taste,” she writes.
Still, a hot, spicy drink like the toddy may help if you’re sick. The spices stimulate saliva, helping a sore throat, and the lemon and honey will stimulate mucus, she writes, citing Ron Eccles, director of the Common Cold Centre at Cardiff University. The Mayo Clinic adds that warm liquids can be soothing and help ease congestion, while lemon water with honey can "loosen congestion and help prevent dehydration." One caveat, though: go light on the Scotch, which isn't good for a cold in large doses (obviously).
More importantly, though, the psychological effect of having a comforting warm drink is important, she writes—especially if you’re coming down with something beyond the usual seasonal post-nasal drip. “Stress and anxiety will have an impact on your immune system and lower your resistance,” Eccles told her. “So if you are worried and stressed, you could take a hot toddy in the way you might take a mild sedative or tranquilizer.”
Hot toddies aren’t the only drinks we treat this way: honey and lemon (sans the other ingredients), tea and even at one time Dr. Pepper (yes, people used to drink it hot) are all classic winter comforts.
Even William Faulkner treated ailments with a hot toddy, writes Caroline Hallemann for Town & Country. His niece, she writes, recounted this story: “Pappy alone decided when a Hot Toddy was needed, and he administered it to his patient with the best bedside manner of a country doctor.” He always served it on a silver tray, “admonishing the patient to drink it quickly, before it cooled off. It never failed,” she said.
Today, you can have a hot toddy in many novel forms: chamomile, apple cider, even cranberry (we’re not totally sure about the last one.) But consider sticking to the original: after all, if it was good enough for generations of winter warriors, it’s probably good enough for you.
About Kat Eschner
Kat Eschner is a freelance science and culture journalist based in Toronto.
Hot Orchard Boulevardier
- 4 oz rye whiskey
- 2 oz Campari
- 2 oz sweet vermouth
- 8 oz apple cider
- Orange twist to garnish
Method: Pour your apple cider into a saucepan and bring it to a simmer. When it starts bubblin’, add rye whiskey, Campari, and vermouth. Stir until it returns to a simmer. Next, divide the mixture between two heatproof mugs or glass serving glasses, garnish with orange twist and serve immediately.
Toddies and Beyond: 11 Hot Cocktails To Warm the Soul in Wintertime
Today happens to be something someone made up as National Hot Toddy Day. It’s also the middle of January, when many of us are in need of a proper, soul-warming defrost. Toddies are soothing, delicious and highly restorative, but so are many other types of hot cocktails.
Bars that have kept up outdoor service this winter while still navigating Covid-19 safety protocols have added creative variations on the toddy and other warm drinks to their menus for patrons willing to brave the elements outside their establishments, or offering the drinks to go. But if you want to prepare a winter warmer at home, here are recipes for a simple Scotch toddy, hot Port, hot cider, boozy hot cocoa, hot buttered rum, a hot Negroni and more!
Speyside Scotch Toddy
- 1 ½ oz Aberlour A’bunadh Alba whisky (this blueprint also works with Irish whiskey, bourbon, rum, tequila, gin, brandy and almost any other base spirit)
- ½ oz lemon juice
- hot water
- 1 tbsp honey
- Garnish: lemon wheel and cinnamon stick
Combine Scotch and lemon juice in a mug (optional, warm the mug first by filling it with hot water and discarding just before building the drink). Top with hot water and add lemon and cinnamon.
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Sipsmith Hot Negroni
Hot gin is a centuries’ old tradition far more common in the U.K. than in the U.S., but it’s exactly the sort of British ginvasion we need right now. Try this hot, yet fresh, take on the classic equal parts gin recipe!
- 1 oz Sipsmith London Dry Gin
- 1 oz Campari
- 1 oz sweet vermouth
- hot, brewed red berry tea of choice
- Garnish: dehydrated Orange (optional), or fresh orange slice
Pour the first three ingredients into a mug and stir. Brew the tea, strain, and pour into the mug to top. Garnish with a dehydrated orange or fresh orange slice.
Sandeman Spiked Cider Apitiv
This hot Port wonder is adapted from a recipe courtesy of Bar Bocce in Sausalito, CA.
- 6 oz apple cider
- 2 oz vodka (note: blanco tequila, dry gin, white rum or unaged whiskey would also work)
- 1 oz Sandeman White Port
- ½ oz orange liqueur
- 3 whole cloves
- Garnish: cinnamon stick (optional)
Over medium heat, bring apple cider and cloves to a simmer. Add base spirit of choice, Port and orange liqueur, and stir occasionally until hot. Strain into mug. Garnish with cinnamon stick (optional).
Courtesy Pete Stanton, head bartender at Bar Fiori/Ai Fiori at the Langham Hotel, New York City
Says Stanton: "This is a simple spiced hot hot cider featuring the fruit forward Rémy Martin Tercet, a cognac composed of their more fruit forward eaux de vie. The Mela is then double spiced with St Elizabeth Allspice Dram & a spiced Velvet Falernum adding body and warm baking spice. The richness of these three ingredients are cut with a bit of lemon adding acidity and freshness."
1 ½ oz cognac (Stanton uses Rémy Martin Tercet)
¼ oz Spiced Velvet Falernum (recipe follows, or see note)
3 dashes of St. Elizabeth Allspice Dram (or use Angostura bitters)
Garnish: lemon studded with 5 cloves
Warm cider over med heat and remove just before boiling. Combine all other ingredients into a warmed mug. Garnish with the clove-studded lemon.
Add 12 allspice berries, 3 cinnamon sticks (cassia bark if possible) and 4 big blades of mace (1/4 tsp of ground nutmeg if no mace) to a 750 ml bottle of Taylor’s Velvet Falernum. Allow to sit overnight or up to 2 weeks (shaking periodically) and strain. Note: if this is not possible, simply infuse a cup of Velvet Falernum liqueur with a few dry spices overnight and strain before using, or omit from the recipe—it will still be delicious!
Compass Box Apples to Apples
Apples to Apples
- 1 ½ oz Compass Box Great King’s Street Artist’s Blend Scotch Whisky
- 1 ½ oz Apple Shrub (recipe follows)
- ½ oz Domaine de Canton ginger liqueur
- ¼ oz cinnamon syrup
- 1 dash habanero bitters
- hot water
- Garnish: dehydrated apple slice (optional)
Build in a coffee mug and top with hot water. Garnish.
Slice 8 apples and soak in 250g apple cider vinegar. Rest overnight or up to a week. Strain out the fruit and add in 250g sugar. Boil and stir to dissolve. Keeps refrigerated for up to 2 weeks.
Ponche de Mezcal
Ponche Navideño is a spicy, warm fruit punch traditionally served in Mexico during the holidays. The drink features tejocote, a fruit which up until recently was only legally available in its native land, but is now available in the states. One of the most popular hot cocktails ordered for outdoor winter sipping at Clover Club in Brooklyn, NY is a mezcal ponche created by their longtime barback Mauricio, who has adapted a family recipe using stewed tejocotes, along with other fruits and spices. You can make your own adaptation by adding spices and tamarind to apple cider, pomegranate juice, cranberry juice, guava juice or a combination, or try your hand at a real ponche, with a recipe here.
- 1 ½ oz mezcal
- ½ oz fresh lemon juice
- 4 oz ponche (or another warm, spiced fruit punch)
Heat and serve with a cinnamon stick or sugar cane stick.
The Ginger Toddy
- 2 oz. Don Q Reserva 7 Rum
- 6 oz hot ginger tea
- 1 cinnamon stick
- 3 cloves
- ½ oz lemon juice
- ½ oz barrel aged maple syrup
- Garnish: Lemon twist
Add 6 ounces of water, one bag of ginger tea, cinnamon stick and three cloves to a pot and bring to a boil. Add lemon juice and maple syrup and strain into a warm mug (preferably glass Irish coffee mug). Add 2 ounces of Don Q Reserva 7 Rum, stir and garnish with a lemon twist.
Silk Road Hot Buttered Rum
Silk Road Hot Buttered Rum
Says Cansler: “Mystic has a long and storied nautical history, so a hot buttered rum is perfect for the winter months [here]. This recipe uses The Real McCoy Rum, a local rum company founded in Mystic.”
- 1 ½ oz dark rum (the restaurant uses Real McCoy)
- ½ oz Italian walnut liqueur (Nocino)
- 6 oz hot water
- 2 Tbsp butter mixture (recipe follows)
- Garnish: cinnamon stick
In a heatproof mug, add the rum, walnut liquor and 2 tablespoons of the butter mixture. Top with hot water, and garnish with a cinnamon stick.
Note: makes several drinks, and you can use it as a spread on bread, pancakes and other treats!
- 1 tsp vanilla extract
- 1 tsp saffron syrup
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ tsp ground cinnamon
- ¼ cup light brown sugar
- 1 stick unsalted butter, softened
- pinch of salt
Combine all ingredients in a mixing bowl. Beat until mixed well.
Spiked Hot Chocolate
Hot chocolate is a blank canvas for spirits and liqueurs. Prepare it with orange liqueur so it tastes like a liquid version of a freshly cracked chocolate orange. Try it with rum, bourbon, mezcal, Scotch, brandy or tequila for a simple soothe. Try it with a good amaro, or a coffee liqueur for a bit of bite. I prefer it with Chartreuse, which plays off the cocoa by enhancing its sweetness, vanilla notes and subtle mintiness.
- 1.5 oz spirit of choice (or split 1 oz base spirit and ½ oz liqueur for a more layered flavor profile)
- 1 cup of whole milk (oat milk, almond milk or coconut milk works well here too)
- 2 oz bittersweet chocolate, chopped (or chocolate chips)
In a small saucepan over medium-low heat, heat the milk until very hot, but not boiling. Add the chocolate and let stand until melted. Whisk until smooth, then add the spirit(s), whisk again, and give it another quick bit of heat to warm it up. Add to a warmed mug and enjoy!
This recipe uses ingredients you probably have in your pantry and is deceptively easy to prepare. It comes courtesy Aviram Turgeman, Beverage Director at Bouillon Marseille in NYC (Serves 5).
- 1 bottle of a red wine (750ml) (use one you would want to drink on its own)
- 3 oz brandy
- 5 oz ruby port
- 100gr brown sugar
- zest of an orange, then cut it to quarters
- 1 vanilla bean
A cheesecloth bouquet with the following:
- 3 thyme sprigs
- 3-4 cloves
- 2 star anise
- 4 allspice berries
- 1 cinnamon stick cut in 2
- a few pink peppercorns
(Hint: tie the cheesecloth well and bruise content with a heavy pot to release essential oils)
Pour wine into a deep saucepan on medium to high heat. Add cheesecloth bouquet. Add the orange zest, quarters and vanilla bean. Bring to a gentle boil (approximately after 8 min). Lower heat to simmer, add the sugar and stir well to dissolve. Let simmer for an additional 5 minutes or until you can smell the aromatics of the bouquet. Turn off heat and add the brandy and the port. Stir well. Let sit for additional 10 minutes and then strain into a serving vessel. Pour into your favorite warmed mug and garnish with an herb, citrus slice and a spice of your choice.
For a mini, warm pick me up, try a bit of liqueur with equal parts hot coffee and cream. This recipe uses Galliano, but you can also try this with a favorite liqueur of choice (it should be a bit sweet to balance out the bitterness of the coffee). You can even use a coffee liqueur for an extra boost.
Layer the ingredients as listed in a shot glass or another small glass without stirring to give it that creamy layer.
Hot Toddy Recipe
We like a nice bourbon in our hot toddies, but you can easily work with any whisky or brandy you have on hand. Be sure to take these off the stove as soon as they’re warmed to your liking if you keep simmering the drink, the alcohol will begin to cook off.
8 ounces whisky, bourbon, or brandy
6 tablespoons honey
4 cups apple cider
4 earl grey tea bags
4 cinnamon sticks
In a small pan over medium-low heat, heat the cider, cinnamon, honey, and whisky until hot, stirring to dissolve the honey. Remove from the heat, add the tea bags, and allow the drink to steep for 2 minutes. Remove the tea bags and squeeze in the juice of half a lemon. Pour into four glass mugs. Garnish with the cinnamon sticks and some lemon slices cut into half moons.
It’s cold season and this winter has been harsh. Having succumbed to the evil flu earlier this week, I decided to explore the aged old cure all, the hot toddy. I started with a tea-based toddy, but really took to a clove, cinnamon and lemon rind mix. Simmering those spices unleashes all their goodness and lets it get into your bones, really.
Of course, you’ll want to keep doing all the other things you need to do to get over a cold.
Doubt the Toddy’s power? A nice reader credits this recipe for easing her father’s asthma. We’re not doctors, but we do think a well-made hot toddy can make that cold just a bit more bearable.
Check out these other great toddy recipes:
- 1 oz whiskey, brandy or rum
- 1 tablespoon honey
- ¼ lemon
- 1 cup boiling water
- Cinnamon stick
- Whole clove
Coat the bottom of a mug with the honey, add liquor and juice of the lemon. On the side, boil water with cinnamon, cloves and lemon rind for about 3 minutes. Pour the water through a strainer into the mug. Serve with a fresh lemon wedge.
Two takes on the hot toddy
A hot toddy can be truly simple: Just take whiskey, a little honey and lemon, and add a few ounces of boiling water. But a surprising range of spirits—and even full-blown cocktails—can be toddied. The best mixtures highlight what’s going on in each spirit, like this combination from Oakland bartender Jared Hirsch of floral herbal tequila with chamomile tea, balanced with a touch of agave nectar and fresh lemon juice.
Sometimes, a winning hot toddy combination is also a flexible one. Take this mix of earthy turmeric and nutty sherry from bartender Claire Sprouse, the mastermind behind Hunky Dory in Brooklyn. “Hot toddies can be tricky,” Sprouse says, “because there is so much water involved. You have to figure out how to maximize flavor within that framework.” Once you’ve brought in deeply savory amontillado sherry and full-flavored turmeric (Sprouse uses Diaspora Co.), you get to play: The earthy-nutty base pairs wonderfully with heartier spirits like bourbon, aged rum, mezcal, or scotch, but this drink is also shockingly delicious when made with gin.
Turmeric Hot Toddy
- 1/2 c. water
- 1 Teabag
- 1 1/2 oz. bourbon, dark rum, brandy, or whiskey of your choice
- 1 tbsp. honey
- 2 tsp. lemon juice
- Cinnamon stick, for garnish
- Lemon slice, for garnish
In a teapot or a small saucepan, add 1 bag of tea and bring it to simmer.
In a mug, combine bourbon or whiskey of choice, 2 teaspoons of honey, and half of the lemon to a mug. Pour over hot tea and stir to combine.
Taste, and add additional honey for more sweetness, and/or more lemon juice for more of a bite.
Garnish with a cinnamon stick and lemon slice.
ENJOY MY FAVORITE WINTER COCKTAIL!
THE HOT TODDY
A Hot Toddy is a basic drink with many possible variations. It’s easy to get creative with the toddy foundation.
Choose Your Vessel
An Irish coffee glass is traditional, but since this is a hot, cozy drink, a nice big mug works just as well.
Select a Whiskey
The whiskey you choose is up to you. An earthy flavor works well and if you like a peaty scotch that flavor will blend nicely in moderation. Rye is a lovely choice in this drink as the honey tempers the earthy bite of rye often. You might lessen the honey if you choose a sweeter spirit like bourbon. Or, go really out of the box by trying another dark spirit such as the rum in Valerie’s recipe below.
Create a Festive Display
This drink can be pre-made and stored in a thermos for serving multiple people at a gathering. We recommend displaying the mugs on a tray alongside our Leather Whiskey Case with a small bowl of sliced citrus (you might choose lemons, limes, or even oranges depending on the toddy you are serving).
For a festive holiday decoration, add fresh conifer boughs and pine cones to the tray.
Adjust to Taste
Try the recipe as-is and adjust according to your tastes. You may find that you like it with more or less honey, stronger tea… or perhaps just a nip more of the spirits.
We hope one our Walnut Family Hot Toddies will become a holiday favorite in your household, too. Cheers!
6 Hot Toddy Cocktails
With the country caught in a severe cold snap (polar vortex, anyone?), it’s time to put away the cocktail shakers and grab the kettle. National Hot Toddy Day may be January 11 but there’s no time like the present to whip up the classic chest-warming libation. Made with a base of brandy, whiskey or rum, a warm mug of toddy always seems to banish the winter blues. Here is a collection of Wine Enthusiast’s favorite versions of the comforting tipple.
The Classic Hot Toddy
If it ain’t broke, don’t fix it.
1½ ounce brown liquor such as brandy, whiskey or rum
1 tablespoon honey
½ ounce lemon juice
1 cup hot water
Lemon wedge, cinnamon stick and star anise, for garnish (optional)
Combined the first four ingredients into the bottom of a warmed mug. If desired, garnish with the lemon, cinnamon stick or star anise.
Check out these easy, delicious whiskey cocktail recipes >>>
Yule Tide Toddy
There’s nothing like maple syrup and cinnamon to make this fragrant winter warmer one you won’t want to put down.
2 ounces hot water
1½ ounces Makers Mark Bourbon
½ ounce Amaro Abano
¼ ounce maple syrup
3 dashes Bar Keep Baked Apple Bitters
Cinnamon stick, to garnish
Combine all ingredients except garnish in a snifter glass. Stir well, and garnish with cinnamon stick.
Get the cheat sheet to artisan maple syrups >>>
The Mexican Buttered Toddy
Recipe courtesy Ofrenda, New York City
This drink is a one-two punch of a spiced hot toddy combined with the luscious, equally comforting hot buttered rum, but features cocoa-infused Tequila instead.
For the Hot Buttered Batter
1 cup dark brown sugar
4 ounces unsalted butter, room temperature
1½ teaspoons ground cinnamon
1½ teaspoons nutmeg or mace
¼ teaspoon ground cloves
⅛ teaspoon salt
In a mixing bowl, combine all ingredients thoroughly. Refrigerate in an sealed air-tight container for up to two months. Makes 8 servings.
For the Mexican Buttered Toddy
2 tablespoons refrigerated hot buttered batter
6 ounces boiling water
1½ ounces Tanteo Cocoa Tequila
1 tablespoon light cream (optional)
Fresh grated nutmeg and cinnamon, for garnish
In a hot beverage mug, combine hot buttered batter with boiling water, stirring well until dissolved. Add in Tequila and cream. Garnish with a sprinkle of fresh grated cinnamon and nutmeg.
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ZEN Chai Toddy
Recipe courtesy James Labe, tea sommelier
3 ounces ZEN Green Tea Liqueur
4 ounces steeped Gold-Tipped Assam Black Tea
Chai Spices (per serving, 3 crushed cardamom pods or ¼ teaspoon cardamom powder, 1 slicefresh ginger, 1 cinnamon stick, 2 cloves)
1 ounce heavy cream
Combine the liqueur with the hot, steeped tea. Add the Chai spices and allow to sit for 2 minutes. Strain the liquid, reserving cinnamon stick for garnish. Add the heavy cream and serve.
If you like tea in your tipples (and who doesn’t?), you’ll love these four cool tea cocktail recipes >>>
1½ ounce Brandy
½ ounce honey syrup (equal parts honey and warm water, stirred to combine)
4 ounces hot brewed Chamomile tea
Grated nutmeg (optional)
Add the first five ingredients to mug. Top with the Chamomile tea, and garnish with grated nutmeg, if desired.
Try these four cool, tasty tea cocktail recipes >>>
The Beale End All
Recipe courtesy Inoteca e Liquori, New York City
2 ounces spiced rum
1 ounce Montenegro Amaro
½ ounce lemon juice
¼ ounce Demerara sugar syrup
Dash of Regan’s Orange Bitters
Dash of Fee Brothers Whiskey Barrel Bitters
4 ounces hot water
Orange peel, for garnish
Combine all ingredients except the garnish into a coffee mug. Garnish with an orange peel.