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Food Just Toddy It: How to Make Hot Cocktails Out of Any Drink

02:55  11 december  2019
02:55  11 december  2019 Source:   epicurious.com

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4, 1, 2 tsp, 1 ⁄ 4 oz, 2 oz. Fill a mug with boiling water and let stand for a minute or two to warm. Meanwhile, stick the cloves into the lemon peel or wheel and set aside. Empty the mug and fill about halfway with fresh boiling water. Add the sugar and stir to dissolve.

A hot toddy can be a warm pick-me-up drink on a cold day. Historically, they've been used to ease throat and chest pain during colds, or as a relaxing beverage before bedtime.[1] You can make a classic hot toddy , or tailor it to your personal preferences by choosing a base liquid, an alcohol, and

a glass mug on a table© Photo by Joseph De Leo
There are an infinite number of drinks you can shake or stir with ice. Why can’t the same be true of hot cocktails?

Lately, every time I want a cocktail, I’ve been reaching for the kettle.

It’s not this way during the summer, of course, when my impromptu weeknight drinks tend to involve chilled soda or tonic. But this time of year, I’ve adopted hot cocktails as my go-to. And while I have nothing but respect for a stiff whiskey toddy, the world of hot cocktails can go much, much further.

There are an infinite number of drinks you can shake or stir with ice. Why can’t the same be true of hot cocktails? I’ve done hot Negronis. I’ve done hot Sidecars. At this point, I think of a toddy less as a particular drink, than as a verb: To toddy.

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The secret to making the best hot toddy is simple— just tinker with the amount of lemon juice and honey until it suits your taste buds. Watch How to Make Hot Toddies . Hot Toddies for Coughs & Colds. We used a cinnamon flavored whiskey made by skunk brothers out of Washington state.

Here's how to make the simple, classic winter drink , Hot Toddy , which uses whiskey (in this case Rye) It 's a smooth drink that will warm you up like a good herbal tea. The Hot Toddy is really a broad category You might have to swap out or add some different spices to optimize the flavor, but

Toddy a particularly delicious fruit liqueur. Toddy that great dark rum. Toddy a complex, piney amaro.

There are limits, of course. Not every classic should have a steamy alter ego. A hot martini? No thank you. And I’ll pass on a hot margarita. The appeal of certain cocktails really does rest in the temperature; let’s keep our gimlets ice-cold and refreshing.

But water, just off the boil, is a tremendous asset in bringing together flavors. In some ways, hot drinks are even simpler than their shaken or stirred counterparts. To coax flavors from pantry ingredients into traditional chilled cocktails—hard spices like cinnamon and star anise, say, or roots like ginger and turmeric—you need to grind them, or muddle, or make a syrup. With hot cocktails? Water extracts flavors from even dense, brittle ingredients, essentially steeping them as a tea. When bartenders make cocktail syrups, they often infuse the relevant ingredient (rosemary, say, or vanilla) into hot water before dissolving in a sweetener. With hot cocktails, you’re essentially building those flavors à la minute, right in the toddy itself.

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If anything, the Hot Toddy is the quintessential cold-weather cocktail . It has a delightful warming quality, but it 's also filling and restorative. The oh-so-popular seasonal beverage first became popular in Western Europe during the 18th century in pubs in northern England and Scotland, where barmen

Made with whiskey, hot water, lemon, and honey, this warm cocktail remains entrenched in some Can a Hot Toddy Cure Your Cold? There are many home remedies out there that purport to help The big question surrounding whether it ’s good to drink a hot toddy when you’re sick is whether or

Aromas—so critical in a cocktail—are easier, too. On a chilled drink, it’s often the garnish that makes the difference; the bright burst of citrus oils from a twist, or the verdant scent of mint or basil. But with hot cocktails, steam carries those aromas for you. Add a slice of ginger, a cinnamon stick, or a slice of orange, and their distinctive scents are lifted right to your nose.

Most drinks require some kind of sweetener, perhaps sugar or honey. Usually, we dissolve either one in hot water so they can properly incorporate with the other ingredients. For hot cocktails, of course, we can skip that step entirely. You can even think of adding a few ounces of hot water as an analogue to shaking or stirring, integrating various ingredients and providing dilution.

So how do these drinks play out in your kitchen? It’s as easy as pouring liquid into a heat-proof glass and topping with water from the kettle. Fruit liqueur toddies are a recent favorite of mine. A good berry liqueur, even a classy orange liqueur, opens up beautifully when warmed. (And a Grand Marnier toddy feels appropriately decadent for the holidays.) An ounce of the spiced pear liqueur from St. George Spirits, with three to four ounces of hot water, is like a rich holiday dessert in a glass.

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Drinking this hot toddy for a cough is just so much more tasty than medicine! Hot liquids of any kind are a good way to soothe a sore throat. Honey and lemon help soothe a cough and any congestion. Ginger is an optional ingredient, but it REALLY helps with cold symptoms.

3/4 cup hot water, 1 tablespoon honey, 2 fluid ounces bourbon whiskey, 1 twist lemon peel. Preheat an Irish coffee glass with 3/4 cup hot water, then discard. Pour honey and bourbon into the preheated glass and top with 3/4 cup hot water. Garnish with a lemon twist.

Other fruit elements also work well. See if you have any jam or marmalade in the fridge; I love a big spoonful of raspberry jam with bourbon and lemon. A pour from the kettle dissolves the jam right into the drink. (Use seedless jam if you want a cleaner drink, but I don’t mind a little texture.) And after Thanksgiving this year, a spoonful of cranberry-ginger relish was the perfect addition to a brandy toddy.

Other kitchen staples can be toddied, too. Try cutting a few thin slices of fresh ginger and turmeric. (Peeled, or unpeeled and washed thoroughly.) Add to a glass, pour the hot water right over, let steep for five minutes, then stir in a big glob of honey and some good dark rum. A cinnamon stick is a lovely garnish, if not strictly necessary; this toddy is aromatic enough on its own.

Some amari (Italian bitter liqueurs) are delicious when warm, their complex botanicals opening up in the steam. Look for something on the sweeter side; I don’t know that there’s much of a market for a Fernet-Branca toddy. But rich, honeyed Amaro Nonino with hot water and lemon is a marvel.

Even Campari takes well to being toddied, which brings me back to that hot Negroni. Start with the three standard ingredients in their standard proportions—an ounce each of gin, Campari, and sweet vermouth. Since hot water can make some elements seem a bit harsher than they are, I like to add a teaspoon of honey, too. Add two to three ounces of steaming-hot water and stir until that honey dissolves. A slice of orange takes the place of a twist. And because it’s fun to get a little extra with the garnish, a piece of star anise works perfectly, its elusive aroma commingling with bitter bouquet of Campari and gin.

Unorthodox? Enough to make a classic-cocktail geek cringe, perhaps. But on a frigid December night, it might be even more satisfying than the original.

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