On the Third Day of Christmas…

Maker’s Mark brought to me…a hot toooooddddddddyyyyyyyy.

The husband and I discovered the delights of the classic hot toddy three winters ago on a weekend trip to Portland.  That’s the same weekend we discovered The Fireside, a gastropub in the Alphabet District.  I still remember sitting at the bar discovering hot toddy (there’s has a slightly peppery flavor) and hot beet soup.  Both were delightful and have endeared me to that cozy little restaurant.  Seems like it should be about time to return to P’land.

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My hot toddy is nothing fancy.  Classic ingredients:  water, fresh lemon juice, honey, cinnamon stick and clove.  I currently have two different honeys in the cupboard, both of which I adore.  The first I brought back from Santa Fe after stumbling into the Santa Fe Honey Salon.  The owner walked me through a tasting of 10 (or was it 15?) different honeys.  Yum.  The second is my annual honey allotment from my Grandparents.  A guy puts hives in their field every summer, right next to the blackberry bushes, and rewards them with a couple of gallons of fresh honey for the use of their land.  They, in turn, distribute it among the family.  Double yum.

I like my toddies super-lemony and nice-and-sweet.  My recommendation would be to do as I have, start with the basic ingredients and tweak to your own preference.

Hot Toddy (makes 2)

2 c water
6 tblsp fresh lemon juice (reserve 2 slices of lemon)
3-4 tblsp honey
2 cinnamon sticks
6 whole cloves
2 jiggers full of Maker’s Mark (or your preferred whiskey)

Mix water, lemon juice, honey, cinnamon sticks and clove in a saucepan.  Heat to almost a boil.  Pour a jigger of whiskey into two mugs (1 per mug).  Add one slice of lemon to each mug.  Split hot liquid between two mugs, adding a cinnamon stick and 3 cloves to each mug.  Cures what ails you!

 

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