The days are shorter, the nights are longer, and the temps are colder. It’s the best time of year to reach for a hot toddy. Here are some hot toddy recipes to add to your bar’s winter cocktail menu.
Nearly Ninth
Ingredients:
1.5oz Patron Añejo
.75oz French Ginger Liqueur
.5oz Amber Agave
.5oz Fresh Lemon Juice
Directions:
Build ingredients in (12 to 16oz) Toddy Mug, stir, throw in a cinnamon stick and fresh lemon round. Top with hot water, stir with cinnamon stick and enjoy!
Recipe from Moses Laboy, Corporate beverage Manager, Gerber Group. Photo Gerber Group.
Ponche 1888
Ingredients:
1.5 oz Brugal 1888
.5 oz Giffard Banana du Bresil
.75 oz lemon juice
.5 oz local honey
6 oz hot water
Directions:
Add hot water to Toddy glass, add honey, lemon juice, Brugal 1888 and Giffard. Stir until honey is dissolved. Garnish with lemon wheel, cinnamon stick and bay leaf.
Recipe courtesy of Brugal 1888.
Deer Path Inn’s Raspberry Rose Hot Toddy
Ingredients:
1 ½ ounces 28 Mile American Gin
1 cup of raspberry rose tea
1 tablespoon local honey
¾ ounces lemon juice
Directions:
Combine all ingredients into a mug and garnish with dry rose buds and lemon wheel.
Recipe from The Bar at Deer Path Inn. Photo: Deer Path Inn.
Tequila Toddy
Ingredients:
1.5 oz Altos Repo
½ oz agave
½ oz lime juice
½ oz allspice dram
Hot water (enough to fill the remainder of mug)
Dehydrated lime slice
Optional: Make it spicy by adding a tajin-covered lemon and a shot of Ancho Reyes of TX Whiskey’s pepper-infused agave nectar.
Directions:
Combine Altos Repo, agave, lime juice and allspice dram in mug. Top with hot water. Finish with a dehydrated lime slice as garnish.
