With the arrival of Winter and colder temperatures, warm up with this Friday’s cocktail, a Hot Toddy!
One of the earliest of mixed drinks, the Hot Toddy has been around since Colonial times. Whether one uses rum or brandy, this is one drink best served warm and on a cold winter’s night.
Some recipes call for a pat of butter to top it off, but technically, that would then make it a Hot Buttered Rum. When I first tried the drink, it was served up in a pewter mug much like the original drink would have been. I looked in and said, “Ooh, a marshmallow,” before spooning it into my mouth and discovering my error. A fancy-shaped ball of butter. Not so yum.
Still, it’s memorable experiences like these that stick with us. Recall an earlier era with this classic and savor it—perhaps along with a classic novel read by candlelight whilst sitting in an armchair in front of a roaring fire.
What you’ll need: Rum (or Brandy), Hot Water, Sugar, Lemon Juice, Nutmeg, and optionally, Butter
Bring at least a mug’s worth of water to a boil. Spoon a teaspoon of sugar (or honey) into your mug. Fill the mug 2/3rds full with hot water. Let the sugar (or honey) dissolve some. Then add 2 ounces of rum and a dash of lemon juice, and stir. Sprinkle or grate nutmeg on top. Optionally, drop in a pat of butter and serve.
This drink may be served in an old-fashioned or rocks glass, but really, a mug works best. Also, lemon juice is optional accordingly to some recipes, but early recipes do call for a slice of lemon as a garnish.
How I like it: When I think of hot toddies, I tend to think of—and prefer—rum. A spiced rum is even better! I used Captain Morgan’s Original Spiced Rum. And instead of sugar, try using an equivolent amount of honey. It adds a lot more flavor. With the honey and lemon juice, the Hot Toddy should appeal to tea drinkers. It’s also best with butter, but perhaps you might consider marshmallows instead!
Stay warm, and always drink responsibly!