By michael vivar
The hot toddy is a comforting cocktail singularly associated with British and Irish pub culture. The name conjures images of warming one's hands on a steaming mug while sitting by a roaring hearth.
Drinks of whiskey and hot water had been prescribed by English doctors as a treatment for winter colds. It wasn't until Indian trade surged in the 1610s that "healthful" spices like cinnamon and cardamom lent a veneer of medical authenticity.
The curative effects of a hot toddy are entirely placebo. There is no denying that it holds the frigid temperatures at bay while one is enjoying the warm company of good friends. Here is the original hot toddy recipe and three interpretations.
1 1/2 ounce whiskey 1 tablespoon honey 1/2 ounce lemon juice 1 cup hot water
Pre-warm a mug in an oven at 100 F. Combine whiskey, honey and lemon juice in mug. Top with hot water. Garnish with lemon wedge, cinnamon stick and star anise.
1 ounce soju 4 ounces chicken broth 1 teaspoon horseradish Pinch of salt
Bring chicken broth to a low boil. Pour into a mug or bowl. Add soju, horseradish and salt. Garnish with freshly cracked pepper.
1 bottle red wine 1 1/2 cups tawny port 1 cinnamon stick 6 cardamom seeds 1 orange zest and juice 1 lemon zest and juice
Combine all ingredients in a pot. Bring to a low steaming simmer until the air above the pot is fragrant. Glogi can be prepared 24 hours in advance but should but served hot.
4 ounces brandy 1/4 cup honey 3 cups apple cider 2 star anise 2 cinnamon sticks 1 slice fresh ginger
Combine all ingredients except for honey and brandy in a saucepan. Bring to a low simmer. Pour brandy and honey into two mugs. Top off with hot cider mixture.