Classic Hot Toddy

Name: Classic Hot Toddy
Prep time: 6 min
Cook time: 3 min
Total time: 9 min
Yield: 1 servings
Cuisine: Scottish
Ingredients: 2 fl oz (4 tablespoons) (60 ml) Scotch whisky or bourbon, at room temperature; 1 tablespoon (21 g) honey, runny; use a mild variety such as clover or wildflower; 2 teaspoons (10 ml) fresh lemon juice, freshly squeezed from about ¼ lemon, seeds removed; 1 thin slice (8 g) lemon, cut into a ⅛-inch (3 mm) thick wheel, seeds removed; 1 stick (3 inches) (3 g) cinnamon stick, whole, 3 inches (7.5 cm) long; 5 fl oz (⅝ cup) (150 ml) water, just off the boil, about 195°F (90°C); 2 whole cloves (1 g) whole cloves, whole, pressed into the lemon wheel's peel (optional)

From the MyKitchenBank Kitchen

A soothing Scottish-style hot toddy of whisky, honey, fresh lemon and a warm cinnamon stick, steeped in just-off-the-boil water. Simple, fragrant and ideal for a cold evening.

Prep: 6 min
Cook: 3 min
Wait: 4 min
Total: 13 min
Makes: 1 drink (about 8 fl oz / 240 ml)

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Ingredients

1 servings

2 fl oz (4 tablespoons) (60 ml) Scotch whisky or bourbon, at room temperature
1 tablespoon (21 g) honey, runny; use a mild variety such as clover or wildflower
2 teaspoons (10 ml) fresh lemon juice, freshly squeezed from about ¼ lemon, seeds removed
1 thin slice (8 g) lemon, cut into a ⅛-inch (3 mm) thick wheel, seeds removed
1 stick (3 inches) (3 g) cinnamon stick, whole, 3 inches (7.5 cm) long
5 fl oz (⅝ cup) (150 ml) water, just off the boil, about 195°F (90°C)
2 whole cloves (1 g) whole cloves, whole, pressed into the lemon wheel's peel (optional)

Equipment (6)

Heatproof mug or tempered glass, 10 fl oz (300 ml) or larger
Kettle or small saucepan
Citrus juicer or fork for squeezing lemon
Paring knife and cutting board
Bar spoon or teaspoon for stirring
Jigger or tablespoon measure

Steps

Before you start

Boil water, then let it sit about 1 minute so it is around 195°F (90°C); fully boiling water dulls the whisky's aroma.
Choose a smooth whisky such as a blended Scotch or a mellow bourbon; there is no need for a rare bottle.
Use a heatproof mug or glass that holds at least 10 fl oz (300 ml) so nothing spills when you stir.
Roll the lemon firmly on the counter before cutting to get more juice.

1
Boil the water
- Fill a kettle or small saucepan with at least 1 cup (240 ml) of water and bring to a full boil over high heat.
- Remove from the heat and let stand 1 minute so it cools to about 195°F (90°C).
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Ready when: Water has reached a rolling boil and bubbles have calmed after resting.
Tip: Boiling water can taste harsh with whisky; the short rest gives a smoother drink.
2
Warm the mug
- Pour a splash of the hot water into your mug, swirl for 10 seconds, then pour it out.
- This keeps the toddy hot longer.
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Ready when: The mug feels warm to the touch.
Tip: For a thin glass that might crack, warm it first with lukewarm water.
3
Prepare the lemon
- Squeeze the lemon to get 2 teaspoons (10 ml) juice and strain out any seeds.
- Cut one thin wheel, about ⅛ inch (3 mm) thick.
- If using cloves, press 2 into the peel of the wheel.
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Ready when: You have 2 teaspoons of clear juice and one intact slice.
4
Dissolve the honey
- Add the honey, lemon juice and 2 tablespoons (30 ml) of the hot water to the warm mug.
- Stir for about 20 seconds until the honey fully dissolves into a loose syrup.
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Ready when: No honey streaks or sticky clumps remain on the bottom of the mug.
Tip: Dissolving honey first in a little water stops it sinking and sitting undissolved.
5
Add whisky and water
- Pour in the whisky, then add the remaining hot water (about 3 fl oz / 90 ml) and stir gently once or twice to combine.
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Ready when: The drink is evenly mixed, steaming and a pale golden color.
6
Steep with spice
- Add the cinnamon stick and lemon wheel.
- Let the drink steep for 4 minutes so the cinnamon and lemon perfume the liquid.
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Ready when: The drink smells strongly of cinnamon and lemon and is hot but sippable.
Tip: Do not steep much longer than 5 minutes or the lemon peel can turn bitter.
7
Taste and serve
- Taste and adjust: add another ½ teaspoon honey for sweetness or a few drops of lemon juice for brightness, stirring after each addition.
- Sip while hot, using the cinnamon stick as a stirrer.
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Ready when: Balanced flavor: warming whisky, gentle sweetness and a bright lemon finish.

Good to know

Tips

Start with 1½ fl oz (45 ml) whisky for a lighter drink and work up to 2 fl oz (60 ml).
Never boil the finished drink; high heat evaporates alcohol and aromatics and flattens the flavor.
Add a slice of fresh ginger to the mug for extra warmth.
Drink alcohol responsibly; a toddy is not a medical treatment for illness.

Storage & reheating

Best served immediately. Leftover toddy can be covered and refrigerated up to 24 hours; remove the lemon slice and cinnamon, then reheat gently in a saucepan or microwave in 20-second bursts until steaming but not boiling. Do not freeze.

Substitutions

Scotch whisky or bourbon → dark rum, brandy or Irish whiskey. Use the same 2 fl oz (60 ml); rum gives a sweeter, rounder drink.
honey → maple syrup. Use 1 tablespoon; maple adds a woodsy flavor.
water → hot black or herbal tea (chamomile, ginger). Steep the tea first, then use 5 fl oz (150 ml) in place of the water.
fresh lemon juice → fresh orange juice. Gives a milder, sweeter citrus note; reduce honey slightly.