It is cold season and when that feeling of a scratchy throat or cough comes on, it is Hot Toddy time. It is a soothing cocktail that can take the edge off colds symptoms and has the ability to induce slumber. While we do not claim it to be medicinal, it is a drink that for centuries has been prescribed to quell the symptoms.
The term Hot Toddy encompasses any spirit that is mixed with sugar (or some sort of sweetener) and hot water. This leaves the whole business open to variations and embellishment. They can be made with a base of rum, brandy, rye, bourbon, scotch or gin and each will be as individual as the spirit itself. There are countless recipes with various infusions of spices, teas and fruits. The most common recipes you will come across include fresh lemon added to the mix with honey used instead of sugar.
A few years ago we created this version of the Hot Toddy adding a few personal twists that provide a distinctive spicy-smoky touch to the drink. It employs a bit of smoky whiskey as a crowning finish to the drink. We use Balcones “Brimstone” a Texas scrub oak smoked whiskey, but in absence of it you could substitute a very smoky Single Malt such as Laphroaig.
Fire and Brimstone Hot Toddy
- 2 Ounces Brandy or Cognac
- 6 Ounces of Boiling Water
- 1 Earl Grey Tea Bag
- 1 Teaspoon Honey
- 1 Dash Creole Bitters
- ¼ Ounce Balcones, “Brimstone” Whiskey (or Smoky Single Malt)
In a large pre-warmed mug pour the boiling water. Dip the Earl Grey teabag in 6 times until the water takes on a light tint. Add the honey and stir like crazy. Add the brandy and dash of bitters and continue to stir. Float ¼ Ounce of Balcones “Brimstone whiskey on top.
Inhale, Drink, Relax