These days the term toddy has been tossed on almost any cocktail served steamy. But according to the cocktail guru David Wondrich, traditionally the toddy was simply whiskey; sugar and boiling water with perhaps a bit of lemon peel. My toddy below like the traditional isn't overly sweet and lets the rye whiskey shine. It is a bit jazzed up with the addition of fresh ginger and its sweet side comes from honey not sugar.
This hot toddy isn't an apple cider base so don't expect it to be viscous and sweet. It's a cocktail, that when done correctly is ideal served alongside a plate of holiday cookies or cakes and when sipped on its own as a nightcap will make for a deep comfy night's sleep.
How do you feel about hot cocktails? A turn-off, or do you deem them delicious?
Rye and Ginger Hot Toddy
1 1/2 ounces rye whiskey
2 teaspoons honey
2 to 3 thin slices fresh ginger, peeled
In a teapot with one cup of water add the ginger.
Heat until the teapot whistles. If using a saucepot to heat your water add the ginger and strain when pouring into your whiskey and honey mixture.
In a mug add the whiskey, honey, and juice of the lemon wedge. Strain the ginger infused hot water into the mug.
Stir to dissolve the honey and enjoy.
Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com or follow her on twitter @maureenpetrosky
• What to do with the rest of that hand of ginger: Fresh, Candied, or Powdered: Tips for Cooking with Every Form of Ginger
(Images: Maureen Petrosky)