Today is National Hot Toddy Day!

Hot Toddies are quintessentially winter and the following recipes are some fun and festive updates to this classic cocktail. Hot Toddies are traditionally consumed before going off to bed or as a sending off drink for your guests. Originally created in Scotland with the simple recipe of shot of Scotch into a mug with boiling water and a spoonful of honey half slice of lemon, two cloves and a cinnamon stick have also been known to help cure the common cold, but these delicious Hot Toddy recipes need no occasion to enjoy.

The Livorno Toddy created by Portland’s David Shenaut of Beaker and Flask uses the Italian Liquor, Galliano L’Authentico, and rum instead of the usual scotch. Bitters, lemon, orange juice and hot water round out the rest of this scrumptious cocktail; garnish with an orange slice and cherry and serve hot.

Livorno Toddy

1 oz Galliano

1.5 oz Smith and Cross Jamaican rum

1/2 oz lemon juice

1/4 oz orange juice

4 dashes each Peychaud’s and Angostura bitters

Hot water

Method: Mix all ingredients in a Hot Toddy glass. Garnish with orange slice and cherry on a skewer

Spiced Pear Toddy created by H. Joseph Ehrmann, Elixir, San Francisco is a mix of Pear and Green Apple puree from The Perfect Puree of Napa Valley. These flavors bring a fresh element to the cocktail, while the vodka and cinnamon gives a much needed kick. Serve The Spiced Pear Toddy on the first snow of the season, where traditionally original Hot Toddies are served, much to your guest’s pleasant surprise.

Spiced Pear Toddy

2 oz. Square One Organic Vodka

1 oz. Perfect Purée Green Apple Puree, thawed

1 oz. Perfect Purée Pear Puree, thawed

1 oz. Baking Spice Syrup

4 oz. hot water

1 cinnamon stick

1 pear wedge, for garnish

Method: Build all ingredients into mug and stir. Garnish with cinnamon stick and pear wedge. Serve.

To make the Baking Spice Syrup:

1 cup water

1 barspoon or 1 tsp. ground cinnamon

1 barspoon or 1 tsp. unsweetened cocoa powder

½ barspoon or ½ tsp. ground cloves

½ barspoon of ½ tsp. ground all spice

1 whole star anise

Method: In a pot, bring water to boil. Add all spices. Lower temperature and simmer for 3-5 minutes. Remove from stove and pour mixture through strainer into a measuring cup.  Add water to return volume of mixture to 1 cup and return to pot. Add sugar and stir to dissolve. Pour mixture into storage container. Seal and refrigerate; will keep refrigerated for 3-4 weeks.

The Hot Holland Toddy made with Bols Genever is an adaptation from Dave Wondrich’s new book on Punch. This toddy was originally served by Charles Dickens for guests of his many parties. This cocktail is currently being served at the Pasadena Restaurant, 1886 and was created by Marcos Tello.

Hot Holland Toddy

1.5 oz. Bols Genever

.75 oz. Demerara Syrup

1/8 tsp. Spice Mix

Method: Build everything in a Toddy glass together and top up with Hot Water and garnish with 2 Lemon wheels.

To make the Demera Syrup:

1 part demerara sugar

1 part hot water

Combine both ingredients, stir thoroughly, and bottle.

To make the Spice Mix

2 parts Ground Nutmeg

1 part Ground Allspice

1 part Ground Cloves

Combine both ingredients, stir thoroughly, and bottle.

The Burritt Room’s Kevin Diedrich’s take on the traditional cocktail has a heavy Asian influence to it. The Torii Toddy is a mix of Yamazaki 12 Japanese whiskey and hot chrysanthemum tea, rather than just plain hot water, yellow chartreuse, lemon and honey, this cocktail is sure to warm you up just like a hot cup of tea.

Torii Toddy

1.5 oz Yamazaki 12

1/2 oz lemon

1/2 oz honey

1/2 oz yellow chartreuse

2 oz hot chrysanthemum tea

Served in a hot toddy glass

Method: Mix all ingredients in a mug and garnish with a lemon wheel spiked with cloves.

Frank Cisneros of DRAM Bar in Brooklyn created their own version of the Hot Toddy, Walk in the Snowdrifts. It uses Bols Genever, Chamomile tea and maple syrup to create a warm and cozy cocktail that is perfect to unwind with with on a freezing cold night.

Walk in the Snowdrifts

1 1/2 oz Bols Genever

1/4 oz fresh lemon juice

1/4 oz grade B maple syrup

12 oz Chamomile Tea

Pinch fresh grated nutmeg

Method: Brew cup of Chamomile tea and let steep in a tea cup. Once tea is steeped, remove tea bag, add lemon juice, maple syrup and Bols Genever. Stir and let sit for 10 seconds. Grate fresh nutmeg on top. Garnish with a clove studded lemon twist and serve.

(Thank you to Debbie from for all of the above information)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.