The hot toddy is one of the most venerable whiskey drinks in America today. Classically just a combination of whiskey, honey, lemon and hot water, the toddy is a drink that even the most novice of drinkers can maker successfully. As such, it provides a great foundation for experimentation. Portland, Oregon's Jacob Grier, bar manager at Carlyle restaurant and cocktail blogger, has improved the classic hot toddy at his establishment by upping the ante with J. Witty chamomile liqueur and lavender bitters. The result is a warm, comforting cocktail, the perfect winter warmer for the wet and cold weather in Portland. Give this modern classic a try and see if you don't agree.
- 1 1/2 oz Jim Beam white label bourbon
- 3/4 oz J. Witty chamomile liqueur
- 2/3 oz Meyer lemon juice
- 1/4 oz honey syrup (1:1 ratio)
- 1 dash Scrappy's lavender bitters
- hot water
- lemon peel
- In a coffee mug, add first three ingredients.
- Add honey syrup and lavender bitters, stir to incorporate the ingredients.
- Add hot water to fill, stir again, and garnish with a lemon peel.
To make honey syrup, dissolve 1 cup of honey with 1 cup warm water in a saucepan over medium heat until the honey fully incorporates the water. Remove from heat, cool and serve. (Similar to making simple syrup - find recipe here)