Whisky Magazine Issue 52
This article is 8 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2014. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Ian Wisniewski on a very old classic
Thriving on tradition, and offering ease of preparation, not to mention a sense of well-being (or at least an illusion of this), the hot toddy seems to have it all.
Except that a hot toddy is never ordered when you're dressed up to enjoy an evening within the glamour of a cocktail bar. Being perceived as a home remedy, a hot toddy is usually served at one specific venue: your place, and at a particular time: when you're not looking your best, wrapped in a nightgown and sneezing, with company neither required or welcome.
The ‘medicinal benefits' typically attributed to the hot toddy also link back to an original belief that whisky was a remedy for various fevers and afflictions. Moreover, whisky was also thought to promote longevity and a youthful appearance, which accounted for the original term ‘uisque beatha' (‘the water of life').
As a traditional Scottish term, with the first written reference appearing in Robert Burns' Holy Fair (1786), a ‘hot toddy' originally referred to a combination of whisky and hot water sweetened with sugar.
Being featured in the first cocktail book, The Bar-Tender's Guide published in the USA in 1862, confirmed the hot toddy's status as a classic. Author and legendary bartender Jerry Thomas's recipe for a Hot Whiskey Toddy entailed dissolving sugar in boiling water, adding some bourbon or rye whiskey, and topping up with boiling water.
This book also includes another traditional option, a cold toddy, which means dissolving some sugar...