Hot Toddy Cold Remedy Recipe

Colds suck.

Whiskey does not. So when I learned that a “hot toddy” might be the cure for the common cold… well OF COURSE I had to test it out. (yes yes, we realize this won’t cure anything… but it will alleviate your symptoms!)

A hot toddy is what it sounds like, it’s a mixture of whiskey, hot water, and honey. You can use other dark liquors too, like rum or brandy, but since we have whiskey on hand we might as well use our favorite… right? 🙂

You can add other aromatics, like cinnamon, cloves, a slice of lemon, or others; and you can swap out tea for the hot water. It basically sounds like other home cure remedies for colds, except with a shot of whiskey.

Here’s a little factoid that might put a smile on your face… it’s called a “hot whiskey” in Ireland and the “toddy” comes from a drink made in India. A toddy is made by fermenting the sap of palm trees!

The recipe itself is very simple:

  • 1 oz. of whiskey
  • 1 Tablespoon of honey
  • 1/4 cup of hot water

Pour the whiskey and honey into a mug then fill with a 1/4 cup of water, dissolving the honey into the mixture. You can add a few teaspoons of lemon or replace the water with a nice hot tea. Avoid the flavored teas as it’ll confuse your palate, but your favorite tea should suffice.


The Apple Claus Cocktail

Whisky doesn’t often need to be mixed but I’m a sucker for a tasty cocktail.

Today, I bring you “The Apple Claus.” It’s a creation of Laura Moore of The Epicurean Hotel Edge rooftop bar (I love that they call themselves a Social Drinkery) and it sounds pretty tasy.

The Apple Claus

The Apple Claus

  • 1 1/2 oz Four Roses Bourbon Small Batch
  • 3/4 oz Apple Cinnamon Tea syrup
  • 1/2 oz Lemon Juice
  • Dash of angostura bitters

Shake and strain into a chilled coupe and top with sparkling wine (prosecco, champagne or Apple Cider.)

Garnish with an orange twist or apple slice.

I enjoy citrus-y cocktails and this one is a reminder of a Manhattan except you use cinnamon tea syrup instead of vermouth (a fortified wine) and add a bit of sparkle to give it some fizz.

As for Four Roses Bourbon Small Batch – it’s a fine bourbon that works well in this cocktail. I enjoy it neat (haven’t tried it on the rocks or with water, it’s 45% abv) and it’s mellow sweet notes work well in an apple/citrus type of cocktail. Very nice.

Japanese Highball Cocktail

(Credit: Joe Leonard)

(Credit: Joe Leonard)

I was recently sent a bottle of Suntory TOKI, which is Suntory’s (home of many brands including famed whisky brand Yamazaki) whisky blend sourced from Hakushu, Yamazaki, and Chita. I’ve yet to try it but the tasting notes hint at a fruity, green/mint tone that will be interesting to try out.

One thing I did want to share is a fun little classic cocktail known as a Highball. Technically, a Highball is any spirit mixed with a larger percentage of a non-alcoholic mixer. Traditionally, the most common one is scotch whisky and carbonated water – a scotch and soda.

As you’d imagine, a Japanese Highball involves a Japanese whisky like Toki, carbonated water, and a garnish as photo’d.

Japanese Highball Cocktail

  • 2 oz whisky
  • 2-4 oz. club soda

In a 12 oz glass, fill it with ice. Add in the whisky, stir, then add in the club soda, stir gently. Garnish with an orange if you’d like.


Three Beer and Whisky Cocktails: It’s Bitter to Be Hoppy, Lemon Tell You Somethin’ Honey, Beer & Loathing

From time to time, a PR company that works with Auchentoshan sends me some samples of their new stuff and clever ideas they’ve been working on.

One idea they recently sent me is something I’d never considered before — ever make a beer and whisky cocktail? Before you think it sounds absolutely crazy… hear me out, it’s quite clever and I am definitely going to try this out at home.

Auchentoshan reached out to Master Cicerone Pat Fahey (Master Cicerone is the highest level of Cicerone certification for beer) and they put together three cocktails that, at least to my non-Master Cicerone brain, sound pretty tasty for the summer.

They also argue that Auchentoshan, which is triple distilled like Irish Whiskey, makes for a good whisky to try this with. Personally, I’d argue Auchentoshan neat is just fine on its own but sometimes the warmer summer months call for a chilled cocktail. 🙂

It’s Bitter to be Hoppy

Credit: Gabi Porter

Credit: Gabi Porter

  • 1.5 parts Auchentoshan American Oak Single Malt Scotch Whisky
  • .5 parts Aperol
  • .25 parts Fresh Grapefruit Juice
  • 6 dashes Lemon Bitters
  • 2.5 parts IPA

Instructions: Stir all ingredients and strain into a coupe. Garnish with lemon wheel.

My thoughts: An IPA huh? I’d try for one from the west coast, where the hops are more citrusy and floral, rather than what is typical of east coast IPAs. Hop heads will know what I mean.

Lemon Tell You Somethin’ Honey

Credit: Addie Chin

Credit: Addie Chin

  • 1.5 parts Auchentoshan American Oak Single Malt Scotch Whisky
  • .5 parts Honey Syrup (1:1)
  • 1 part Fresh Lemon Juice
  • 3 parts Belgian wheat beer (aka witbier)

Instructions: Build in a tall glass or beer stein filled with ice. Stir. Garnish with lemon peel.

My thoughts: This is the one I’m most likely to try next. I love witbier, I love honey, I love lemon… put it all together and you have yourself a nice sweet lemonade with some kick.

Beer & Loathing

Credit: Gabi Porter

Credit: Gabi Porter

  • 1.5 parts Auchentoshan Three Wood Single Malt Scotch Whisky
  • .5 parts chili liqueur
  • 4 parts Porter Ale

Instructions: Slowly shake all ingredients with ice and strain into rocks glass. May add large cube.

My thoughts: Chili??? It’s relatively small but I’m always hesitant about spiciness in my beverages (I love spicy food though). Otherwise, this cocktail sounds great, I love the rich roasted chocolate in Poters and when you add the sweet fruitiness of the 3 Wood it’s a potent combination.

What are your thoughts on these cocktails?

5 Tasty St. Patrick Day Cocktails

St. Patrick's Day is a day of jubilation and celebration, here are five tasty cocktails made with Irish Whiskey and inspired by the celebration!When I’m sitting at home by myself or with a few friends, my drink of choice is a whisky of some kind, neat.

When I’m out with friends, at a restaurant, or at a party – my whisky is usually in a cocktail. I think the atmosphere of fun and friends lends itself to a fun and friendly cocktail. Whisky neat seems a little more reserved and serious, not fitting the environment. (there’s also the safety aspect, with a cocktail I can better regulate my consumption… it’s easy to sip whisky too fast and then who drives?)

So, as we near St. Patrick’s Day… my friends at Teeling (I wrote up tasting notes for their Single Grain a while back) sent along some ideas for tasty cocktails I should try as we celebrate the Apostle of Ireland.

We have five on the menu and what is intruiging about each is that they offer something different for each aficionado.

Not Ready For the Holidays to End? Hot Buttered Whiskey

  • 1.5oz (50ml)Teeling Small Batch
  • 4oz (120ml) Hot water
  • 1 Tbsp spiced butter mix (recipe below)
  • Aerated double cream with orange zest.
  • Ground Nutmeg (as garnish)

Spiced butter mix
Hot-Buttered-CoffeeePut ½lb (230grm)softened unsalted butter, ½lb(230grm) muscavado sugar, 1 tsp ground cinnamon, 1 tsp ground Nutmeg, 1 tsp ground all spice, and ¼tsp ground clove into food processor and blend it into a paste. Enough for 10-12 portions of Hot Buttered Whiskey.

Preparation: Use a heated heat-proof glass, add hot water and 1 Tbsp of spiced butter mix and stir until dissolved. Add whiskey and a layer of aerated cream. Garnish with ground nutmeg.

The Teeling Small Batch works well in this because it’s rum cask finished, so this is like a Hot Buttered Rum but with whiskey.

For a Pick Me Up Mid-Party? Irish Coffee

Irish Coffee

  • 1.5oz (40ml)Teeling Small Batch
  • 1.5oz (40ml) Rich Double Espresso
  • 0.75oz (20ml) Demerara sugar syrup
  • 3.5oz 100ml Hot water (Not Boiling)
  • Organic Fresh Cream infused with orange zest, lightly aerated
  • Sprinkling of freshly grated nutmeg

Irish coffee is pretty simple to prepare, just mix the first four ingredients together and then top with some fresh cream and garnish with a sprinkle of nutmeg, fresh if you have it.

Love Your Sours? Try a Liberties Sours

Liberties Sours

  • 1.5oz (40ml) Teeling Small Batch
  • 0.75oz (20ml) Draught Guinness
  • 0.75oz (20ml) Lapsang Souchon Tea Syrup (recipe below)
  • 0.34oz (10ml) Fresh Lime Juice
  • 0.75oz (20ml) Egg White
  • 3 dashes Angostura Bitter
  • 1 dash Chocolate bitters

Lapsang Souchon tea syrup
In a pot, put a Liter of water, 2.2 lb (1 kg) of Demerara sugar, and 1.76 oz. (50g) loose Lapsang Souchong tea. Bring to a simmer and infuse for 4-5 minutes and all sugars are dissolved. Strain out tea leaves.

Preparation: Once you’ve made the syrup, the rest is pretty easy. Add all the ingredients to a cocktail shaker with ice and shake for 10-12 seconds. Strain off the ice and dry shake without ice for 10 seconds. Garnish with butters.

Feeling Feisty? Redleg Rebellion

The Redleg Rebellion

  • 1.00 oz. (30ml) Teeling Small Batch
  • 0.75 oz. (20ml) Clement Creole Shrub
  • 0.34oz (10ml) Taylors Velvet Falernum
  • 0.75 oz. (20ml) Lime Juice
  • 0.75 oz. (20ml) Pineapple Syrup

Preparation: Pour all ingredients into a cocktail shaker and shake vigorously for 10-15 seconds. Strain into a rocks glass with crushed ice. Garnish with a pineapple slice, mint sprig and cherry.

Sound familiar? This is a Mai-tai, but with whisky. 🙂

A Party Punch: The Tipperary


  • 50ml Teeling Single Grain
  • 20ml Sweet Vermouth (Carpano Antica, Dolin or similar)
  • 10ml Green Chartreuse
  • 2 dash Peychauds bitters

Add all ingredients into a glass with ice and stir until mixed. Garnish with a lemon peel. Drink with gusto. 🙂

Enjoy this St. Patrick’s Day, however you do it, and let me know what you did! 🙂