Whether you're nursing a sore throat, thawing out from a day on the slopes, or simply want a warm cocktail, a Hot Toddy is perfect for winter. “It's a hot drink with a lot of flavor and body, so it is made to be sipped slowly,” says Mel Stewart, head bartender at Bubby's in New York City. Plus, you can experiment with the simple classic recipe to make it your own. Use different styles of whisky, add flavored syrups, or mix with hot tea or cider instead of water.
For inspiration, try this Rye and Chai Toddy from Stewart, which features a base of rye and brandy. “Both are barrel-aged spirits, with one exuding bright apple and the other toasty caramel and light spice notes,” he says. “The chai tea opens up your senses, then the velvety mouthfeel of the honey syrup adds a bit of depth.” Enjoy it by the fire and let the cold and your worries melt away.
Rye and Chai Toddy
- 1 Tbsp. honey-oat syrup (recipe below)
- 1 dash cardamom bitters
- 1 Tbsp. lemon juice
- 1 oz. Rittenhouse Rye (or other rye)
- 1/2 oz. Laird’s Applejack brandy
- 5 oz. hot chai tea
- Lemon wheel and cinnamon stick, for garnish
Add honey-oat syrup, bitters, and lemon juice to a mug and stir well to integrate. Pour in whiskey, brandy, and tea, and stir to combine. Garnish with lemon wheel and cinnamon stick
Honey Oat Syrup
- 1/2 cup dry oats
- 1 tsp. ground cinnamon
- 1 cup honey
- 1/2 cup hot water
Combine oats, cinnamon, and honey in a glass jar and seal. Let sit for 3 to 4 days. Add water, mix thoroughly, then strain into an airtight container. Keep refrigerated for 4 to 5 weeks.
