Toddy
Honey - Lemon - Ginger
The Ultimate Cold Weather Classic!
We’ve all been sick. We’re not talking about the really bad type of sick, we’re mainly talking about the type of sickness that only Grandma knew how to cure. You know what we’re talking about?! Some cultures call it the “crud” and some call it a “cold” but we just call it an excuse to have Grandma, or in some cases, Grandpa, make you the o so delicious and totally rejuvenating beverage they called the Hot Toddy.
The Toddy as we know today, can trace its roots back to many origin stories dating back to the 17th century. Our job as cocktail connoisseurs is to state the facts and give knowledge so knowing what we know and the resources we have enjoy this rather abridged history of the Toddy!
The Toddy or “taddy” as it was originally called, can trace its roots back to as early as the 17th century. That is the 1600s for those who don’t know that you subtract one from the century and just add two zeros, LOL! The Taddy, as it was known then, originated in 1600s British-controlled India, where it was created from fermented palm sap used as an additive for expensive beer imported into the country…want to go down a tangential rabbit hole, research IPA (Indian Pale Ale) and enjoy the read.
The fermented sap, taddy, though good at the time, began to evolve as its mystique and allure made its way back to mainland Europe. Most notably in Scotland and Ireland, around the 1800s into the 1900s where imbibers were adding spices, citrus, sugar, and water along with the requisite spirit of choice, usually Whiskey, Scotch, or in some cases Brandy & Rum, to create a beverage unique to the times as well as one with perceived medicinal and health properties sort of as a panacea to fend off all sorts of alments most notabely the “cold” or “crud”.
As time passed and the Toddy garnered even more popularity, the beverage began to make its way into popular cocktail books like the Savoie Cocktail Book (1930) and Jerry Thomas' Bartenders Guide (1862), across the world with countless variations and versions living or dying with time.
Today, the Toddy, or as we colloquially refer to it as the “Hot Toddy” can be found almost anywhere, from a dive bar in the middle of Manhattan to a campsite deep in the woods.
No matter how you mix it, the Toddy is one of those century-old cocktails that has paved the way for countless hot and even cold beverages to come. Cheers to the Toddy and cheers to enjoying the world bottoms up!
TASTING & SERVING NOTES
A Leisuremann’s Toddy celebrates the time-tested and Grandma-approved panacea that is the Toddy. On first sip, you will be great with a generous amount of lemon followed by the sweetness of honey, culminating in a slight and not overpowering warm ginger hug. Best served hot or warm in a heat-proof toddy glass or mug. Caution: If mixed using hot water, the contents will be hot. Make it a cocktail or mocktail. Mix with your favorite Bourbon, Whiskey, Rum, or NA spirit. Garnish with a cinnamon stick and a lemon slice. Cheers!
Pro Tip: Use an aged spirit such as Tequila, Rum, or Mezcal for a modern take on a classic.