Hot Toddy Variations by Total Wine & More
Time to start bundling up. There isn’t much better than a nice, warm cocktail when the cold weather is beating you down, and the Hot Toddy is up to the task. Here are a few variations on the classic winter warmer.
If we’re going to talk about Hot Toddies, we should probably go over the basics. They’ve often been a “folk cure” for all sorts of winter illnesses, so pick your favorite brown liquor – brandy and bourbon are common – and get cracking!
Serves | 1 |
- 1 ½ oz brandy or bourbon
- 1 Tbsp honey
- ½ oz lemon juice
- 1 cup hot tea
| Preparation | Add warm water to an Irish coffee glass or mug, then dump the water. Add the honey to the warmed vessel. Add the liquor, lemon juice and tea. Stir well and enjoy.
If you want to lean into the “Hot Toddy as winter medicine” idea, the Ginger Toddy should be the next logical step. You’ll want to use bourbon in this variation, as the ginger liqueur will pair better with the Kentucky spirit.
Serves | 1 |
- 1 Tbsp honey
- 1 tsp lemon juice
- 1 oz bourbon
- ½ oz ginger liqueur
- 4 oz warm water (plus some extra to warm the glass or mug)
| Preparation | Warm an Irish Coffee glass or mug by filling it with warm water, then discard the water. Add the honey, lemon juice, bourbon and ginger liqueur, then top it with the warm water. Stir well and enjoy.
Take your Toddy south of the border with the Remontel. It’s a complex and delicious Toddy variation that features mezcal and green Chartreuse, and was invented at The Pastry War in Houston.
Serves | 1 |
- ½ oz agave nectar
- 3 ½ oz hot water
- 1 ½ oz mezcal
- ¾ oz green Chartreuse
- 1 oz ginger beer
- 2 dashes mole bitters
- 1 dash angostura bitters
- cinnamon stick
- lime zest and mint leaves, to garnish (if desired)
| Preparation | Combine the agave nectar and hot water in a mug and stir until the nectar dissolves. Add all other ingredients, then stir them together with the cinnamon stick. Leave the cinnamon stick in to serve, and garnish as desired.
Jordan Baranowski
Jordan Baranowski is a writer based out of Prairie Village. His social media is generally just food and animals.