Perfecting a classic Hot Toddy, and some creative variations
When the weather turns outside, we don’t have to turn our backs on making a delicious whisky cocktail. If you think the only solution to a chilly night is sipping your favourite whisky neat and tucking into some nourishing autumnal dishes, think again. You can still serve up a special treat on a cold night or offer up a batch of drinks guaranteed to impress guests in the form of a deliciously soothing Hot Toddy.
It's the ultimate winter treat that warms both hands and hearts – and we’ve got everything you need to know to make a signature Hot Toddy or serve up something with a twist.
A simple blend of four ingredients - hot water, whisky, honey, and lemon juice - make up the staple winter warmer we’ve come to know as a Hot Toddy, but the origins of the drink are less simple.
Many believe the drink dates all the way back to the 17th century and originated in India during its time under British rule. The word Toddy is thought to derive from the Hindi word ‘taddy’ which was a drink made with fermented palm sap. Taking the original drink and expanding it to classic British tastes meant that the Taddy quickly became a blend of spices (easy to find in India) and ingredients familiar to the Brits.
Sure enough, the drink soon found its place in pubs and homes back in England and the act of enjoying a comforting Hot Toddy became a yearly tradition.
However, there is a rival origin story – and this is where the Hot Toddy history heats up. An Irish doctor - Robert Bentley Todd - was said to have prescribed patients a mixture of hot brandy, water, cinnamon, and sugar.
Whichever origin story you want to believe, let’s look at how to craft your very own classic Hot Toddy.
You’ll need:
50ml of your chosen whisky (we love Johnnie Walker Black Label for a classic Hot Toddy – with just enough smokiness and subtle chocolate notes in the finish)
75ml boiling water
25ml runny honey
15ml lemon juice
1 lemon slice
3 cloves
To make:
Add your whisky, lemon juice, honey and cloves to a mug or heatproof glass
Pour in the boiling water
Stir gently and garnish with a lemon slice on the rim
Feel free to add more cloves, lemon or honey to your taste
The classic Toddy calls for a whisky, but which whisky is up to you. Or, if you’re a little undecided, let Charlotte Barker decide for you. Charlotte, a luxury whisky connoisseur with over a decade of experience in the industry, spoke exclusively with us on how different whiskies – with their varied flavours and notes – can bring different character to your traditional Toddy.
Charlotte explains, “As the base of a Hot Toddy, whisky can dramatically change the flavour of it. Think of whisky as the personality behind the drink. If you want to lean into greater, richer toffee notes then The Singleton 15-year-old will really make it sing.”
Looking for a touch more sweetness without having to compromise the classic recipe? “Clynelish 14-year-old will bring a waxy, fruitiness that really bounces well off the honey.”
She continued, “Smoky whiskies like Lagavulin 16-year-old will add an element of warmth beyond the hot water, with wisps of smoke heating you up from the inside.”
As for Charlotte herself? “My favourite is always Talisker 10-year-old: the fudgy-vanilla adds to that sweetness, the bright orange zests up the lemon juice, and that prickle of red chilli spice adds texture and a tingle all the way down to my (frozen!) toes.”
My favourite is Talisker 10-year-old: the fudgy-vanilla adds to that sweetness, the bright orange zests up the lemon juice, and that prickle of red chilli spice adds texture and a tingle all the way down to my (frozen!) toes.
-Charlotte Barker, Luxury Whisky Connoisseur
Hot Toddy recipes with a twist
Hot Ginger Toddy
The ‘hot’ in Hot Toddy refers to temperature, but if you wanted to bring some spiced heat too, you can’t go wrong with a touch of ginger. Ginger is a staple ingredient in the autumn and winter, guaranteed to give things a kick.
You’ll need:
50ml of your chosen whisky (something with more spices could work with the ginger, like Bulleit bourbon)
15ml lemon juice
15ml ginger syrup
2 dashes of Angostura bitters
To make:
Pour 50ml of your whisky into a mug, and add in the lemon juice, ginger syrup and bitters
Top with hot water
For an optional finishing touch, you can garnish with a lemon wedge or a cinnamon bark – both complement the ginger
The Hot Tod-tea
When it’s cold out, what’s better than a nice Hot Toddy? Well, maybe a cup of tea. Now, imagine the two combined. It’s not an entirely outlandish concept, either, because whisky and tea are a solid pairing. With similar aromatics and flavour profiles, the two staple drinks (who also both share a touch of tradition and history) can complement one another’s shared notes of smoke, malt and tropical fruits.
To make a Hot Tod-tea or a Tea Hot Toddy, you simply add your chosen tea bag to the boiling water and allow it to steep for about two minutes before you go about making a classic Hot Toddy.
The Hot Apple Cider Toddy
Apple cider is fruity but still crisp, light and sweet but with an autumnal edge. It’s a perfect addition to this staple winter warmer for a fresh twist. You won’t be adding hot water with this Hot Toddy, but you’ll be warming the apple cider gently.
You’ll need:
50ml of your chosen whisky (the salt and smoke of a Talisker could pair well with the crispness of the apple cider)
100ml apple cider (served warm after simmering in a pot or you can heat the apple cider in a microwave safe mug)
10ml lemon juice
One or two tablespoons of honey
Cinnamon stick
Cayenne pepper
Clove
To make:
If you’ve warmed the apple cider in a pot or pan, safely add 100ml to your chosen mug, then add the whisky and lemon juice
If you aren’t warming the apple cider on the stove, start by microwaving 100ml of apple cider in your chosen mug and then add the whisky and lemon juice
Next, add your honey and give it a stir
Garnish with cinnamon stick, a dash of grated cayenne pepper and a clove and allow to steep for 30 seconds before taking your first sip
The Hot Coffee Toddy
A winter warmer with a twist - think of this as an elevated hot buttered rum.
You’ll need:
50ml whisky
100ml hot water
2 teaspoons packed brown sugar
1 splash vanilla extract
1 dash ground cinnamon
1 dash ground nutmeg
1 dash ground allspice
1 tablespoon butter, softened
To make:
Add all ingredients except for the butter to a mug and mix up
Add butter on top to melt and swish through the drink.
Whether you’re keeping it classic or feeling adventurous, there are some tips and tricks to always keep your Toddy tip-top.
Warm your mug – a warmed mug can keep your toddy at an ideal temperature for longer, without you needing to pop it in the microwave or risk ruining the blend with more boiling water. Simply fill your mug with boiled water while you’re preparing your toddy ingredients, and empty the water before you begin adding your ingredients.
Experiment with flavour – if you’ve mastered your classic recipe, try dropping in a few drops of apple cider vinegar. This very subtle acidity can transform the drink with fuller, crisper flavours while still being a very simple, straightforward winter warmer.
Pair it with the perfect snacks – the food you eat can throw off your palate and change the taste of your toddy. If you want to complement the spiced, wintery flavours, swap out overly salty or sugary snacks for things like ginger biscuits, almond cookies, buttery biscuits and pastries and even citrussy cakes or dishes (such as marmalade on toast).
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