The Hot Toddy
Since I've taken on the official role of blogger, I've noticed that the Hot Toddy, a beverage believed to have 18th century Scottish origins, has been having quite his moment. Served primarily as a head-cold remedy, in How to Drink, Victoria Moore describes the drink as "the vitamin C for health, the honey to soothe and the alcohol to numb." Sounds like a remedy for life.
As with any cocktail–many variations exist–but in Winter Cocktails, a stunning new book by Maria Del Mar Sacasa with gorgeous photographs by Tara Striano, Bourbon, honey, water and lemon are called upon. Yes, I used an orange. Yes, I just noticed that I didn't read the directions correctly until just now.
Even if you live in Los Angeles and it's 75 and beautiful out in November, sometimes you just have to set seasonal boundaries. NOW is the time to pull out my favorite Vince sweaters, drink warm boozy mug beverages and rock a scarf. I don't care if I'm sweating....I've had to accept a childhood of white-less Christmas'– let me have my fake winter moments!
I went a little lighter on the liquor when I made this the other day since work was still on my to-do list. Clients appreciate a sober chef, as do my fingers...
Add this book to your holiday shopping for any entertaining afficionado you may know. It really is quite nice.
Recipe by Winter Cocktails
INGREDIENTS: (serves two people twice)
- 6 tablespoons honey
- 8 ounces bourbon, rye whiskey, or dark rum
- 24 ounces boiling water
- 4 lemon slices
Pour 1 1/2 tablespoons honey in each of 4 warmed cups. Add bourbon, rye, or rum and then water. Stir until honey is completely dissolved. Garnish each cup with a lemon slice and serve.