I'm not exactly an expert on this, but there's several articles on the internet that argue that honey goes toxic in high temperatures. BUT there's also some that argue that that's not true. What I'm saying is that I don't know what I'm saying.
I suspect there are two parallel toddy traditions. One as an item on a bar menu, which you covered in the first video and the second as a folk recipe which people are making in their homes with various local, familial, and personal variations. There could also be a US and a Irish/Scottish divide too, the US version appears in bar manuals and the Irish/Scottish version gets passed on in home kitchens.
Your previous hot toddy is what GOT me into mixology and the like. I was in college at the time and even gave a public speaking class presentation on a hot toddy following your recipe! Thanks for the awesome content as usual.
Holy shit, 6 years already?? I started following you back when your intro was "I have never been a bar back blah blah blah" and I think Ive watched every single one of your videos since then. Thanks for the 6 years of education and 6 years of entertainment. Since watching you I have gone from a waiter not interested in hospitality to a bar manager at a relatively nice restaurant on an equestrian park here in Australia. Cheers for letting me build a career on stolen recipes from you :P
I started watching just before the pandemic started and had a lot of catching up to do. I’ve learned so much and it’s led to me always being in the kitchen making everyone’s drink and I’m ok with that
I've only been watching for a few months, but I'm sure one day I'll be able to say the same as you ("wow, 6 years"). His stage presence is honestly infatuating, the epitome of a chill guy. I've never shared/recommended a channel as much as I have with this one.
When I think of hot toddies I think of Grandma's old home remedies. And it looks like from the comments that is the same with most people. To me all of the added ingredients that have turned up over the years is due to the fact that it is associated as a type of medicinal cure for head colds and congestion. My grandma would make a hot toddy and omit the whiskey for the small kiddos so it was heavy on Lemon and ginger. Older kids got a little whisky but not the full shot. I remember that it made you sweat a little; and you could fill your sinuses open up and the mucus drain out of your throat.
My grandma was from England, and she made hers by making a glass of strong tea, adding a shot of whiskey, a teaspoon of honey, and a twist of lemon squeezed in. That was it. She would give it *with* whiskey to the kids, as the heat from the tea would evaporate off most of the alcohol after a minute or two. At least, enough so that you wouldn't feel the alcohol that was left. Great for sore throats.
On a nerdy note: cinnamon, ginger and a lot of those "pumpkin" spices have compounds that are about a thousandth the heat of capsaicin. But it still gives a warming sensation, which is why they are often used in fall and winter food and drink. They literally have a warming effect.
Hey Greg, always wish I could correct my past mistakes too. As an aside, would you consider making a guide to garnishes? When and how to use them, methods of storing and cutting fresh fruits/herbs, etc. It's a pretty big hole in my cocktail knowledge.
@@nickschulte3915 I switch between cinnamon and clove or cinnamon and allspice, both with a bit of honey. I also tend towards bourbon when making it instead of scotch, although every now and then I've done the which is good as well
@@markg7508 I use a pretty generic black tea. Often of the “sleepy time” variety, so it’s caffeine free and might have things like Camille in it. I’ll also sometimes use a tea that specifically says it soothes a sore throat. I am one of the ones that’s fully in the “medicinal use” camp. Generally only having a hot toddy when sick. Though I might break that tonight.
The clove studded lemon should be at the bottom of the mug when you pour, and you basically let it steep like a tea. But if you're not a fan of it, I think a nice hot toddy variation is the one where you basically make mulled cider and add brandy instead of whiskey.
Interesting that you landed on a recipe that has cinnamon & ginger. My husband and I came down with Covid this week and out of necessity I've been combining fresh ginger juice, lemon, honey & some random cinnamon whiskey that I found abandoned under the kitchen sink. The ginger is a really nice kick and has helped with clearing out our congestion.
That's part of the reason it is in many Toddy recipes. The communal Toddy is a medicinal construction. Spices have an array of potential medical benefits, honey plus lemon juice melts congestion, and tea gives a caffeine kick in the right direction.
I found that eating super spicy things helps a ton with that covid congestion that is going around. Helped my entire family drain it all out. And now my little one loves spicy things. Ha!
The second one is how I’ve been making mine this winter and recently I took my little torch to the cinnamon stick before dropping it in. I love how customizable and comforting this drink is.
My Swiss Grandma made us Hot Toddys whenever we had a really bad head cold. Made it with hot water, rye, lemon, lemon peel, honey and nutmeg. She would heat everything but the whiskey up in a small saucepan until it was at a simmer. Then pour it straight into a teacup with one hand while she poured the shot in with the other. Then you had to breath it in through your nose for at least a minute before you could drink. Said that she did it that way to keep the whiskey vapors from boiling away too early. As a kid, I remember hating it with a passion. But I have to admit that it would clean you out...right before it knocked you on your ass.
Rye or Dark Rum is what I've known Hot Toddy's to be. I'm in the Prairie Provinces of Canada and I'm beginning to think Hot Toddy variations come from different regions
My grandpa made these for the same reason! Though he made his toddies with Jack Daniels or moonshine, lots of honey, and a little lemon. Best way to get a fussy kid with a head cold to finally sleep.
My favorite toddy variant is my signature drink: mezcal, agave nectar, lime juice, and hibiscus tea. Frankly the "modern" tea toddy is such a good formula to riff on
@@MasterXelpud 1oz lime juice, 1/4ozish agave nectar (if you like it sweeter add more), 2oz your favorite mezcal, 4oz hibiscus tea (don't get hibisucs berry or ginger hibiscus, go to your local middle-eastern or mexican market and get just the dried petals). Garnish with orange peel
the outro used to be "ive been doin this for a while so we've got some more videos for you to watch so might as well watch some right?" and now its "ive been doing this for to long, making so many episodes, with no sign of stopping, forever..." glad you got that vacation in, you deserved it
Great theme! Haven't watched yet, but I've been drinking a sportsman's toddy most nights when it's particularly cold. Highly recommended. After watching, I totally agree. The medicinal wake me up style toddy isn't what I'm looking for in a toddy, I like that warm sleepy leave me alone toddy. The heaviness of the Port in the sportsman's toddy is just so pleasant and feels like drinking a blanket. Love your stuff Greg, and am so glad that you came back to this one (even though I liked your original plenty fine).
@@kevinpersinger7957 1oz Port (I've been using six grapes) 1oz Bourbon (Redemption) 0.5oz orange curaçao (Royale Orange) 0.5oz rich cinnamon syrup 0.5oz lemon juice Add ~1.5 oz of hot water, I roughly add half the volume in water Garnished with star anise, a cinnamon stick, and a lemon peel
Hey Greg, just wanted to say thanks for convincing me to give home bartending a try. I don't have a proper shaker (big steel 20oz tumbler and a steel canteen cup that fits airtight on top), couldn't find any jiggers in local stores so had to use a 1oz shot glass to measure, and I only have rocks glasses, but I made my first whiskey sour to your spec the other night and it's the best I've ever had. Going to try a few more whiskey cocktails with the rest of the Sazerac rye I have before moving on to gin drinks.
Wow, amazing how different hot toddies are from region to region. Here in my area of Canada, hot toddies are made with mulled fresh apple cider , butter and whiskey. everyone i know throws a litter or two of fresh cider in the crockpot with a couple orange slices an mulling spices to taste (cinnamon, cloves star anise) and set it on low. Later in the day if you were going out to shovel, down to the outdoor rink to skate, to a winter night market, or coming back in from the above - you would get a mug or insulated to-go mug of cider with a curl of butter for mouth-feel and some calories and if you were an adult you got a shot of whiskey. ( bourbon in our house, a smokey whiskey at my best friend's)
From the extraction point of view you could mix the dry spices and the teabag in hot water first for a few minutes before you mix in the alcohol, lemon, and syrup. And maybe fish out the teabag after just a minute to avoid that extra tannin.
Compass box is so amazing! The artist blend is an UNBELIEVABLE bargain. It's a phenomenal blended scotch at an incredibly low price! They're also really into trying new things and bucking convention so there's some great finds in their huge catalogue.
I personally really enjoy making a honey syrup with all my spices like you did the first video. It almost always makes a "punchy-ier" toddy. I also add a strongly brewed black tea, usually earl gray, sometimes oolong. Then I dilute it with hot water to mellow everything out. Also I leave out the lemon as well as i find that it can overpower the other flavors and make for a strange mouthfeel. But that's just my opinion! As usual a dope video :)
Well that first toddy was pretty close to what I remember as a kid. My family used toddys when sick, so the half lemon wheel studded with clove would have been left out, but essentially, our toddy was lemon juice, honey, hot water or tea, (not too hot, as to not burn off the alcohol), bourbon or whiskey. The thinking is that the honey is good for a cough, the lemon juice for flavor and vitamin C, the bourbon to help you sleep, and the heat to help you sweat out a fever.
Hi Greg - FYI, I'm not a historian, but it's my understanding that before the mid-20th century, honey was the sweetener of the masses, while refined sugar was a delicacy that could only be afforded by the upper classes. Someone publishing a cocktail book at a certain time might have deliberately omitted the honey, seeing it as unfitting a proper cocktail, even if that was how most people were making a hot toddy. Of course nowadays, sugar is cheap and plentiful - some might say too plentiful - and we often consider artisanal honey as a more "classy" sweetener.
That's not true, lump sugar has been a readily available commodity since at least the 18th century, honey also wasn't a large scale consumer product in urban markets until the 20th century. The original 19th century cocktail manuals all used simple syrup because sugar was the cheapest and most readily available sweetener at the time, using honey in Hot Toddy's really was a 20th century affectation, copying honey lemon tea.
I pour hot water into the mug and then start getting things together and mulling the lemon rind and spices. I'll drain the water back into the kettle and then the hot mug keeps the hot toddy warmer as I drink it. Definitely bumps the flavor and nose up significantly. Worth giving a go on a standard toddy recipe.
The tea version is so close to the way I make them. The only difference is I use brandy instead of scotch. It adds some of that sweetness you were looking for.
My family has always used rum. I fondly remember my grandma coming to take care of me when I was sick and my parents had to work and she would make me a mug of Tody
In my family the tea, lemon, honey, whiskey version is the staple. It was used exclusively, in Kentucky, as something you give to someone with congestion/sinus cold. We just considered it cough syrup. Turkey 101 or any high horsepower bourbon is also a must.
Greg discovering and trying to articulate the concept of warming spices. 🤣 Loved it, great video. The tea toddy is my go-to cold remedy, has been ever since I could drink.
One of the things that I've been keeping on hand for a while now is this "Honey Citron Ginger Tea," which is essentially a big-old jar of honey with citron peels in it, flavored with ginger. I'll take part of it, mix it with hot water to dissolve it, and then strain the peels out of it to make a honey-lemon-ginger syrup that I can chuck into things readily, keeping it in a bottle in the fridge. Frequently, I'll use it when I'm having some of the iced tea that we frequently make at home, just a good slug of it in the bottom of the cup with several dashes of orange bitters, topped with ice and the tea. But seeing this hot toddy makes me think that it would go quite well in one of those. The nice thing is that you can just order it on Amazon these days, since the Costco that I first encountered it at doesn't carry it anymore.
Your "Bane Marie" is just a double boiler that's not on a heat source. The idea of a double boiler is to hold a steady temperature to avoid scorching or burning sensitive ingredients, and is used extensively in candy making and tempering chocolate. You can only heat water up to 100 Deg C before it turns into a vapor.
My favorite thing in winter is just pairing whatever tea with whatever liquor would taste nice with it a dash of bitters and garnish with either lemon or a cinnamon stick depending on the tea. Tonight in fact I made a big ass cup of cinnamon apple spice tea from celestial spice, and added some apple pie moonshine and a cinnamon stick for garnish and it was so pleasant. Didn’t even need any sweetener cause the moonshine added a touch of sweetness.
I had a misunderstanding of what a Hot Toddy was prior to watching your videos. Among family and friends in my small Tennessee hometown, a hot toddy starts with the typical home remedy for the common cold: hot tea with honey and lemon. Then you just add whiskey, to further numb the senses. No idea where the discrepancy came from between the cocktail version and the cold remedy version, but I'm quite interested in trying some of yours.
I'm glad you came back and did a "warm-up" for the second Toddy. Warming up the glass is a pretty common thing for restaurants down here to keep coffee and other hot drinks warm longer since the ceramic is so cold.
Thank you Greg. Just caught Omicron, so this came along at the perfect time. Curing what ails me. Thank you my friend. You don't realize how much this show means to my entertainment.
The "consensus toddy" seems to be what I remember being made in my house as a kid (not for me). It was a drink for when someone was sick. It was tea with honey and a squeeze of lemon, like a slice squeezed, and a pour of whiskey.
Give the Glenfarclas a go! I recently made a hot toddy with a high proof sherry cask whisky - fruit cocktail of red fruits/orange/spices to go with the lemon. A plethora of hot toddies from the plethora of whisky styles!
I was one of the original comments with the honey lemon and tea. I’m glad you liked it. My only quibble is I would brew my tea separately and longer to get it real dark.
I made my hot toddy using the honey cinnamon syrup I made from your 'Cocktails from Critical Role Part 1' episode. I really liked the level of cinnamon flavor it added.
Thanks for sharing an evolution of a previous video. It's nice to see different takes as drinks evolve over time. I'd suggest making the tea separately for a better result. Make the pot of tea, mix the other ingredients in the serving glass, top with the tea from the pot, add garnish. and don't squeeze the tea bag, you're going to get a lot more tannin's that way making it rather bitter. (I'd skip the bag all together and just use real tea leaves, but you do you?)
My parents always used Bigelow Constant Comment (which is a black tea with orange and spices) with brown sugar and whisky. Love this episode and these new versions
I highly highly recommend making the tea beforehand! I only spent some time with British people but don’t move the teaback around I guarantee it’s way better because they will not bet you up… That being said I prefer the monkey shoulder sleepy, feet on the table, cosy, leave me alone Version the most! Great show Greg so consistently good👍🏼
Enjoying a black tea toddy with Glen Fiddich right now and omg... omg.... I did the double boiler with the lemon, honey, and scotch from Morgenthaler. Added bonus to that you don't have to worry about squeezing the tea bag a bunch, your scotch isn't in there yet. It's near freezing and raining outside, and I couldn't be more comfy. What an amazing beverage.
These all look worth trying, it's so cool how different people make this classic. I treat Hot Toddy's like mulled wine, cooked in a pot; hot water, apple cider(enough to give it a "body"), lemon and orange peel, honey, winter spices(anise,clove, cinnamon) AND a good amount of bourbon with a bit of Drambuie if desired 👍It really is a "bourbon mulled wine" and I strongly recommend
I had Covid on New Years Eve. So I made my self a Hot Toddy. I used an apple spice tea and honey. I didn't have any lemon on hand and was quarantining. So I just did without, and Larceny is what i used. I really liked it. It was very nice.
I started making my Toddy's with Lot 40 Rye (I know, a departure from tradition), and ginger syrup, and was very pleasantly surprised. The floral, vegetal, spice that rye brings really complements, and stands up to, the lemon, the ginger syrup (made with light brown sugar) adds a complementary spice and slight heat on the tongue. All the flavours just melded together in perfect harmony. A must try.
Every one of them looked delicious. I have always made mine very basic: black tea, honey, and Irish Whiskey. Seems I need to broaden my horizons and introduce some new flavors and whiskey combos. Really enjoy the channel, thank you!
A hot toddy with lemon, honey and scotch was a cold remedy in my house growing up. It always blows my mind to hear that there's other recipes! It was my grandma's go-to when anyone had a sore throat.
My toddy is hot black tea and honey syrup boiled in a pot with cinnamon sticks and cloves. 1/2oz lemon/orange juice, 2oz makers mark in a glass great for a snowy day or if you have a cold. If you have a cold i recommend locally sourced honey to help with that
That Bain Marie technique is absolutely genius, and I will be using this for all my hot cocktails moving forward. Combine that with heating your glassware and you end up with some truly PIPING hot cocktails. I've been sick lately and right now that morgenthaler toddy is hitting exactly right. Man is a genius 100% I always use his method for ginger syrup, however it's recently been brought to my attention that a more subtle ginger syrup ie through infusion likely has its place too depending on what you want out of your ginger syrup. Personally I love ginger bold & spicy lol.
This sounds like a much better recipe than my scotch straight into black tea. Beating up the tea bag and squeezing it to get all the liquid out does release extra tannins that may be increasing the bitterness though.
My family is the tea, and Honey group. I'm usually also putting Whiskey or Bourbon instead of Scotch...but still the same general idea. Fun episode glad you did it.
Pretty solid. I always make a mug of tea, with some lemon juice, honey, and bourbon. I keep the other ingredients cold that way i can just drink the drink without having to wait for boiling water to cool a bit.
My grandmother used to make hot toddy's like the black tea one you made with her "favorite Rum of the day" lol. I like using Appletone estate in mine. Rly helps you sleep when you're sick.
Greg, who don't you have a drink book yet? You have so many personal twists on drinks over the years. A book with classic/your improved drinks, plus some of your history notes and thoughts is absolutely something I would read.
Did this one the other week. Only had hibiscus tea available … and it was pretty amazing with the hibiscus. I did make the tea separately and added it to the rest of the toddy in order to have the proper tea temperature.
I did my own variation late last year. I used peach crown royal, lemon juice, and a Jamaican ginger tea (just powdered ginger) and that was really good. The peach crown was sweet enough on its own.
Your second attempt reminds me of a day home sick in the winter here in Michigan. Although instead of juicing the lemon i would just put the wedge in the bottom o the glass and agitate it. Nothing beats it when you have a cold in the winter
What I have been really into lately is the Amaro Caldo, which is a sort of toddy of Amaro, hot water, and a lemon twist. It’s delightfully simple and deceptively delicious.
Grandma used to make hers with just tea like brew tea pour into a cup add like 3/4 of your honey syrup 1/4 lemon juice and 1 oz. Of your whiskey/bourbon of choice
I took inspiration from the first two iterations and it turned out really well if anyone wants to give it a shot. I’ll be honest, i cheated a little and used ReaLemon juice and Pure Leaf unsweet black tea. It still turned out delicious and helped out my throat! I also prepped it a little differently. Everything got heated up in its own way, that way all contents are hot. Measured for 10oz rocks glass 0.5oz Lemon juice 1.5oz honey syrup (1:1 honey/water) 1.5oz monkey shoulder Cinnamon stick Cloves star anise Top with hot black tea
Great, as always. Although they remind me that I miss the slower, closer slo-mo close-up video you used to have on the pours, I very much enjoy your "revisit" episodes.
My boyfriend and I really enjoy watching you and learning about the different drink styles. I thought the way I make hot toddies is the "right way," but it looks like there are lots of versions. Here's mine - steep a cup of tea in the usual way (hot water over a tea bag for several minutes). I like to use black tea, English breakfast tea, Earl Gray, or Orange Pekoe. Remove the tea bag. Add an ounce or two of whiskey (I use Jameson's), a tablespoon of honey (that's half an ounce for those of you keeping score at home), and the same amount of lemon juice (we're not fancy so it's from the bottle in the fridge). So, basically I guess it's "fortified tea!" :)
Ginger is great in that it can so easily go into different directions. With citrus or acidic things, it can be intensely bright, floral, and punchy. With things like cinnamon, it amplifies the toasty spice elements and gives a bite to back up the warmth and roasty-toasty flavors. As a bourbon and ginger man, I'm putting that Morgenthaler Toddy on my to-do list.
hi, long time watcher from the UK, my sister and myself just do lemon, honey, and whiskey in a pan the using a strainer to pour it into a glass then add bitters. thats more a welsh/ english blend haha.
How we make it, brew black tea (nothing fancy to add other flavors) let it steep based on temp and tea. Then once you remove tea leaves, add honey to taste and lemon juice to taste (and amount of tea you made) then add brandy. Have tried flavored brandy as well, honey and peach. You can sub the brandy for bourbon and OGD is my go to for it and I use the BIB variety or 114.
Great variations. For me a Hot Toddy is the tea/infusion version of a mulled wine. So ginger and the mulled spices, maybe lemon or at least citrus peel, maybe tea but not necessary, a nice bourbon or a nice spiced rum and some kind of sweetener (most often honey). I like a Hot Toddy when its cold or if I am sick or just generally need a warm, spiced drink.
My personal build uses Rye instead of scotch continuing to add some of those baking spices. I also will add a task for to bitters to add more depth and bottom end to the drink.
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I think you just wanted an excuse to make a Hot Toddy.
I'm not exactly an expert on this, but there's several articles on the internet that argue that honey goes toxic in high temperatures. BUT there's also some that argue that that's not true. What I'm saying is that I don't know what I'm saying.
I suspect there are two parallel toddy traditions. One as an item on a bar menu, which you covered in the first video and the second as a folk recipe which people are making in their homes with various local, familial, and personal variations. There could also be a US and a Irish/Scottish divide too, the US version appears in bar manuals and the Irish/Scottish version gets passed on in home kitchens.
ONE STEP BEYOND!
....Madness!
There's enough salt in that intro to redo the entire margarita matrix episode with full rims and I'm here for it
Agreed, anarchist! Here for it!
Sooo salty. Mmmmm...
Juuuuust a smidge...🧂
Passive-aggressive Greg is best Greg.
Let's just do a hot toddy matrix; just in time for the season change
Your previous hot toddy is what GOT me into mixology and the like. I was in college at the time and even gave a public speaking class presentation on a hot toddy following your recipe! Thanks for the awesome content as usual.
Same! Save for the presentation
What class was that?
That's awesome that you gave a presentation inspired by an episode of How to Drink
Holy shit, 6 years already?? I started following you back when your intro was "I have never been a bar back blah blah blah" and I think Ive watched every single one of your videos since then. Thanks for the 6 years of education and 6 years of entertainment. Since watching you I have gone from a waiter not interested in hospitality to a bar manager at a relatively nice restaurant on an equestrian park here in Australia. Cheers for letting me build a career on stolen recipes from you :P
Yeah, I think I came in at around 1000 subscribers. It's been an enjoyable journey.
I started watching just before the pandemic started and had a lot of catching up to do. I’ve learned so much and it’s led to me always being in the kitchen making everyone’s drink and I’m ok with that
I've only been watching for a few months, but I'm sure one day I'll be able to say the same as you ("wow, 6 years"). His stage presence is honestly infatuating, the epitome of a chill guy. I've never shared/recommended a channel as much as I have with this one.
Same! Been watching for a few years now and made many of Greg’s drinks. Now I’m opening my own distillery in Canada 😊 thanks for the inspiration Greg!
I know right, time flies
When I think of hot toddies I think of Grandma's old home remedies. And it looks like from the comments that is the same with most people. To me all of the added ingredients that have turned up over the years is due to the fact that it is associated as a type of medicinal cure for head colds and congestion. My grandma would make a hot toddy and omit the whiskey for the small kiddos so it was heavy on Lemon and ginger. Older kids got a little whisky but not the full shot. I remember that it made you sweat a little; and you could fill your sinuses open up and the mucus drain out of your throat.
My grandma was from England, and she made hers by making a glass of strong tea, adding a shot of whiskey, a teaspoon of honey, and a twist of lemon squeezed in. That was it. She would give it *with* whiskey to the kids, as the heat from the tea would evaporate off most of the alcohol after a minute or two. At least, enough so that you wouldn't feel the alcohol that was left. Great for sore throats.
On a nerdy note: cinnamon, ginger and a lot of those "pumpkin" spices have compounds that are about a thousandth the heat of capsaicin. But it still gives a warming sensation, which is why they are often used in fall and winter food and drink. They literally have a warming effect.
They're sometimes called warming spices when you're distinguishing them from spicy spices
Hey Greg, always wish I could correct my past mistakes too. As an aside, would you consider making a guide to garnishes? When and how to use them, methods of storing and cutting fresh fruits/herbs, etc. It's a pretty big hole in my cocktail knowledge.
+1
Same here, usually don't even try bc I don't know the do's and don'ts
The tea version with lemon has always been how I've had it. So good.
Yup. Yea and bourbon, then add lemon juice, honey and cinnamon sticks.
@@nickschulte3915 I switch between cinnamon and clove or cinnamon and allspice, both with a bit of honey. I also tend towards bourbon when making it instead of scotch, although every now and then I've done the which is good as well
@@DelphineMales yeah, I’ve never used scotch. Almost always Woodford. I’d use cloves and nutmeg, but I never have them to use them lol
What type of tea are you using?
@@markg7508 I use a pretty generic black tea. Often of the “sleepy time” variety, so it’s caffeine free and might have things like Camille in it. I’ll also sometimes use a tea that specifically says it soothes a sore throat. I am one of the ones that’s fully in the “medicinal use” camp. Generally only having a hot toddy when sick. Though I might break that tonight.
The clove studded lemon should be at the bottom of the mug when you pour, and you basically let it steep like a tea.
But if you're not a fan of it, I think a nice hot toddy variation is the one where you basically make mulled cider and add brandy instead of whiskey.
Interesting that you landed on a recipe that has cinnamon & ginger. My husband and I came down with Covid this week and out of necessity I've been combining fresh ginger juice, lemon, honey & some random cinnamon whiskey that I found abandoned under the kitchen sink. The ginger is a really nice kick and has helped with clearing out our congestion.
That's part of the reason it is in many Toddy recipes. The communal Toddy is a medicinal construction. Spices have an array of potential medical benefits, honey plus lemon juice melts congestion, and tea gives a caffeine kick in the right direction.
G I N G E R J U I C E ? ? ?
@@gremlinman9724 …are you confused?
@@ARSZLB what kind of psychopath juices a root
I found that eating super spicy things helps a ton with that covid congestion that is going around. Helped my entire family drain it all out. And now my little one loves spicy things. Ha!
If you made this a podcast it’d be the hot toddy poddy
Shouts out if you were here when this video just said toddy 2
How about the "been drinking podcast"?
The best part of my day is when a new HTD drops!
The second one is how I’ve been making mine this winter and recently I took my little torch to the cinnamon stick before dropping it in. I love how customizable and comforting this drink is.
My Swiss Grandma made us Hot Toddys whenever we had a really bad head cold. Made it with hot water, rye, lemon, lemon peel, honey and nutmeg. She would heat everything but the whiskey up in a small saucepan until it was at a simmer. Then pour it straight into a teacup with one hand while she poured the shot in with the other. Then you had to breath it in through your nose for at least a minute before you could drink. Said that she did it that way to keep the whiskey vapors from boiling away too early. As a kid, I remember hating it with a passion. But I have to admit that it would clean you out...right before it knocked you on your ass.
This is dang near the same as what my mom would make us when we were sick. We’d have a stick of cinnamon but I dig the nutmeg.
Awesome
Hell yeah! I've got a Swiss grandma as well and she's all about the traditional home remedies too.
Rye or Dark Rum is what I've known Hot Toddy's to be. I'm in the Prairie Provinces of Canada and I'm beginning to think Hot Toddy variations come from different regions
My grandpa made these for the same reason! Though he made his toddies with Jack Daniels or moonshine, lots of honey, and a little lemon. Best way to get a fussy kid with a head cold to finally sleep.
My favorite toddy variant is my signature drink: mezcal, agave nectar, lime juice, and hibiscus tea. Frankly the "modern" tea toddy is such a good formula to riff on
Have any ratios that you use as a baseline? That sounds delicious!
@@MasterXelpud 1oz lime juice, 1/4ozish agave nectar (if you like it sweeter add more), 2oz your favorite mezcal, 4oz hibiscus tea (don't get hibisucs berry or ginger hibiscus, go to your local middle-eastern or mexican market and get just the dried petals). Garnish with orange peel
@@fleurdelispens just mixed one up, and I'll be damned--it's delicious!
@@MasterXelpud glad you liked it. I call the drink Zorro de Jamaica (hibiscus fox)
Zorrito calliente!
the outro used to be "ive been doin this for a while so we've got some more videos for you to watch so might as well watch some right?" and now its "ive been doing this for to long, making so many episodes, with no sign of stopping, forever..." glad you got that vacation in, you deserved it
And this is what I love about Greg. He says hey it's not what I'm used to drinking but what you guys are talking about sounds amazing
I respect someone able to admit and correct their mistakes. Huge props.
Great theme! Haven't watched yet, but I've been drinking a sportsman's toddy most nights when it's particularly cold. Highly recommended.
After watching, I totally agree. The medicinal wake me up style toddy isn't what I'm looking for in a toddy, I like that warm sleepy leave me alone toddy. The heaviness of the Port in the sportsman's toddy is just so pleasant and feels like drinking a blanket. Love your stuff Greg, and am so glad that you came back to this one (even though I liked your original plenty fine).
What is a "sportsman's toddy"? Recipe please...
@@kevinpersinger7957
1oz Port (I've been using six grapes)
1oz Bourbon (Redemption)
0.5oz orange curaçao (Royale Orange)
0.5oz rich cinnamon syrup
0.5oz lemon juice
Add ~1.5 oz of hot water, I roughly add half the volume in water
Garnished with star anise, a cinnamon stick, and a lemon peel
@@paulreardon1631 Thank you, sounds good
Hey Greg, just wanted to say thanks for convincing me to give home bartending a try. I don't have a proper shaker (big steel 20oz tumbler and a steel canteen cup that fits airtight on top), couldn't find any jiggers in local stores so had to use a 1oz shot glass to measure, and I only have rocks glasses, but I made my first whiskey sour to your spec the other night and it's the best I've ever had. Going to try a few more whiskey cocktails with the rest of the Sazerac rye I have before moving on to gin drinks.
Wow, amazing how different hot toddies are from region to region. Here in my area of Canada, hot toddies are made with mulled fresh apple cider , butter and whiskey. everyone i know throws a litter or two of fresh cider in the crockpot with a couple orange slices an mulling spices to taste (cinnamon, cloves star anise) and set it on low. Later in the day if you were going out to shovel, down to the outdoor rink to skate, to a winter night market, or coming back in from the above - you would get a mug or insulated to-go mug of cider with a curl of butter for mouth-feel and some calories and if you were an adult you got a shot of whiskey. ( bourbon in our house, a smokey whiskey at my best friend's)
From the extraction point of view you could mix the dry spices and the teabag in hot water first for a few minutes before you mix in the alcohol, lemon, and syrup. And maybe fish out the teabag after just a minute to avoid that extra tannin.
Compass box is so amazing!
The artist blend is an UNBELIEVABLE bargain. It's a phenomenal blended scotch at an incredibly low price!
They're also really into trying new things and bucking convention so there's some great finds in their huge catalogue.
I personally really enjoy making a honey syrup with all my spices like you did the first video. It almost always makes a "punchy-ier" toddy. I also add a strongly brewed black tea, usually earl gray, sometimes oolong. Then I dilute it with hot water to mellow everything out. Also I leave out the lemon as well as i find that it can overpower the other flavors and make for a strange mouthfeel. But that's just my opinion! As usual a dope video :)
Well that first toddy was pretty close to what I remember as a kid. My family used toddys when sick, so the half lemon wheel studded with clove would have been left out, but essentially, our toddy was lemon juice, honey, hot water or tea, (not too hot, as to not burn off the alcohol), bourbon or whiskey.
The thinking is that the honey is good for a cough, the lemon juice for flavor and vitamin C, the bourbon to help you sleep, and the heat to help you sweat out a fever.
Hi Greg - FYI, I'm not a historian, but it's my understanding that before the mid-20th century, honey was the sweetener of the masses, while refined sugar was a delicacy that could only be afforded by the upper classes. Someone publishing a cocktail book at a certain time might have deliberately omitted the honey, seeing it as unfitting a proper cocktail, even if that was how most people were making a hot toddy.
Of course nowadays, sugar is cheap and plentiful - some might say too plentiful - and we often consider artisanal honey as a more "classy" sweetener.
crazy how things shift over time.
I thought they used Molasses atleast in the US but maybe after the 1919 Great Molasses flood usage decreased.
@@wit6665 Also true, apparently. Refined sugar was for rich people until plentiful Sugar Beets and industrialization arrived on the scene.
That's not true, lump sugar has been a readily available commodity since at least the 18th century, honey also wasn't a large scale consumer product in urban markets until the 20th century. The original 19th century cocktail manuals all used simple syrup because sugar was the cheapest and most readily available sweetener at the time, using honey in Hot Toddy's really was a 20th century affectation, copying honey lemon tea.
Honey has medicinal value. It has antibacterial properties
I pour hot water into the mug and then start getting things together and mulling the lemon rind and spices. I'll drain the water back into the kettle and then the hot mug keeps the hot toddy warmer as I drink it. Definitely bumps the flavor and nose up significantly. Worth giving a go on a standard toddy recipe.
The tea version is so close to the way I make them. The only difference is I use brandy instead of scotch. It adds some of that sweetness you were looking for.
I’ve heard brandy is more common in Wisconsin
@@gxtmfa born and raised lol. They love their brandy up there.
My family has always used rum. I fondly remember my grandma coming to take care of me when I was sick and my parents had to work and she would make me a mug of Tody
In my family the tea, lemon, honey, whiskey version is the staple. It was used exclusively, in Kentucky, as something you give to someone with congestion/sinus cold. We just considered it cough syrup. Turkey 101 or any high horsepower bourbon is also a must.
The Morgenthaler recipe is my favorite. I learned about it this winter, and I've been very happy with it.
Greg discovering and trying to articulate the concept of warming spices. 🤣
Loved it, great video. The tea toddy is my go-to cold remedy, has been ever since I could drink.
One of the things that I've been keeping on hand for a while now is this "Honey Citron Ginger Tea," which is essentially a big-old jar of honey with citron peels in it, flavored with ginger. I'll take part of it, mix it with hot water to dissolve it, and then strain the peels out of it to make a honey-lemon-ginger syrup that I can chuck into things readily, keeping it in a bottle in the fridge. Frequently, I'll use it when I'm having some of the iced tea that we frequently make at home, just a good slug of it in the bottom of the cup with several dashes of orange bitters, topped with ice and the tea. But seeing this hot toddy makes me think that it would go quite well in one of those. The nice thing is that you can just order it on Amazon these days, since the Costco that I first encountered it at doesn't carry it anymore.
Your "Bane Marie" is just a double boiler that's not on a heat source. The idea of a double boiler is to hold a steady temperature to avoid scorching or burning sensitive ingredients, and is used extensively in candy making and tempering chocolate. You can only heat water up to 100 Deg C before it turns into a vapor.
My favorite thing in winter is just pairing whatever tea with whatever liquor would taste nice with it a dash of bitters and garnish with either lemon or a cinnamon stick depending on the tea. Tonight in fact I made a big ass cup of cinnamon apple spice tea from celestial spice, and added some apple pie moonshine and a cinnamon stick for garnish and it was so pleasant. Didn’t even need any sweetener cause the moonshine added a touch of sweetness.
I had a misunderstanding of what a Hot Toddy was prior to watching your videos. Among family and friends in my small Tennessee hometown, a hot toddy starts with the typical home remedy for the common cold: hot tea with honey and lemon. Then you just add whiskey, to further numb the senses. No idea where the discrepancy came from between the cocktail version and the cold remedy version, but I'm quite interested in trying some of yours.
I'm glad you came back and did a "warm-up" for the second Toddy. Warming up the glass is a pretty common thing for restaurants down here to keep coffee and other hot drinks warm longer since the ceramic is so cold.
Thank you Greg. Just caught Omicron, so this came along at the perfect time. Curing what ails me. Thank you my friend. You don't realize how much this show means to my entertainment.
The "consensus toddy" seems to be what I remember being made in my house as a kid (not for me). It was a drink for when someone was sick. It was tea with honey and a squeeze of lemon, like a slice squeezed, and a pour of whiskey.
Give the Glenfarclas a go!
I recently made a hot toddy with a high proof sherry cask whisky - fruit cocktail of red fruits/orange/spices to go with the lemon.
A plethora of hot toddies from the plethora of whisky styles!
It's amazing how many times your video timing has been the clutch in my drinking journey that never slips, thanks for a great video aha
This show is really unique, I’m so glad it already existed when I turned to cocktails!
I was one of the original comments with the honey lemon and tea. I’m glad you liked it.
My only quibble is I would brew my tea separately and longer to get it real dark.
That last one especially seems real special in these cold months. Thanks!
I made my hot toddy using the honey cinnamon syrup I made from your 'Cocktails from Critical Role Part 1' episode. I really liked the level of cinnamon flavor it added.
The tea toddy was what i always had growing up when i got sick. I still love it.
Thanks for sharing an evolution of a previous video. It's nice to see different takes as drinks evolve over time.
I'd suggest making the tea separately for a better result. Make the pot of tea, mix the other ingredients in the serving glass, top with the tea from the pot, add garnish. and don't squeeze the tea bag, you're going to get a lot more tannin's that way making it rather bitter. (I'd skip the bag all together and just use real tea leaves, but you do you?)
I love making mine with chamomile tea and agave syrup. The perfect cold nighttime drink
My parents always used Bigelow Constant Comment (which is a black tea with orange and spices) with brown sugar and whisky. Love this episode and these new versions
I highly highly recommend making the tea beforehand! I only spent some time with British people but don’t move the teaback around I guarantee it’s way better because they will not bet you up…
That being said I prefer the monkey shoulder sleepy, feet on the table, cosy, leave me alone Version the most!
Great show Greg so consistently good👍🏼
I love to use turmeric and ginger with honey and apple cider vinegar and cayenne pepper with garlic and onions powder.
Enjoying a black tea toddy with Glen Fiddich right now and omg... omg.... I did the double boiler with the lemon, honey, and scotch from Morgenthaler. Added bonus to that you don't have to worry about squeezing the tea bag a bunch, your scotch isn't in there yet. It's near freezing and raining outside, and I couldn't be more comfy. What an amazing beverage.
Yep, this was fun. Revisiting previous recipes, and the previous ep of remaking bad drinks into good ones - I've enjoyed both of these.
Love your videos dude! You need to release a book with all bar recipes, from syrups to cocktails!
My family's go-to for sore throats is lemon ginger tea with Jack Daniel's Tennessee honey. Works like a charm
Great video Greg - love watching you experiment on the fly and have it work out!
These all look worth trying, it's so cool how different people make this classic. I treat Hot Toddy's like mulled wine, cooked in a pot; hot water, apple cider(enough to give it a "body"), lemon and orange peel, honey, winter spices(anise,clove, cinnamon) AND a good amount of bourbon with a bit of Drambuie if desired 👍It really is a "bourbon mulled wine" and I strongly recommend
I had Covid on New Years Eve. So I made my self a Hot Toddy. I used an apple spice tea and honey. I didn't have any lemon on hand and was quarantining. So I just did without, and Larceny is what i used. I really liked it. It was very nice.
I started making my Toddy's with Lot 40 Rye (I know, a departure from tradition), and ginger syrup, and was very pleasantly surprised. The floral, vegetal, spice that rye brings really complements, and stands up to, the lemon, the ginger syrup (made with light brown sugar) adds a complementary spice and slight heat on the tongue. All the flavours just melded together in perfect harmony. A must try.
Every one of them looked delicious. I have always made mine very basic: black tea, honey, and Irish Whiskey. Seems I need to broaden my horizons and introduce some new flavors and whiskey combos. Really enjoy the channel, thank you!
A hot toddy with lemon, honey and scotch was a cold remedy in my house growing up. It always blows my mind to hear that there's other recipes! It was my grandma's go-to when anyone had a sore throat.
My toddy is hot black tea and honey syrup boiled in a pot with cinnamon sticks and cloves. 1/2oz lemon/orange juice, 2oz makers mark in a glass great for a snowy day or if you have a cold. If you have a cold i recommend locally sourced honey to help with that
That Bain Marie technique is absolutely genius, and I will be using this for all my hot cocktails moving forward. Combine that with heating your glassware and you end up with some truly PIPING hot cocktails. I've been sick lately and right now that morgenthaler toddy is hitting exactly right. Man is a genius 100% I always use his method for ginger syrup, however it's recently been brought to my attention that a more subtle ginger syrup ie through infusion likely has its place too depending on what you want out of your ginger syrup. Personally I love ginger bold & spicy lol.
This sounds like a much better recipe than my scotch straight into black tea. Beating up the tea bag and squeezing it to get all the liquid out does release extra tannins that may be increasing the bitterness though.
My Toddy is Old Forester Rye, hot water, lemon, honey and warming spices...usually use some pumpkin pie spice.
I like to use tea, and a honey-ginger syrup, and steep the tea with orange peel and allspice
My non-traditional go-to is Chamomile & Lavender tea with Honey and Bourbon (or a honey liqueur, like Barenjager)
My family is the tea, and Honey group. I'm usually also putting Whiskey or Bourbon instead of Scotch...but still the same general idea. Fun episode glad you did it.
Pretty solid.
I always make a mug of tea, with some lemon juice, honey, and bourbon. I keep the other ingredients cold that way i can just drink the drink without having to wait for boiling water to cool a bit.
My grandmother used to make hot toddy's like the black tea one you made with her "favorite Rum of the day" lol. I like using Appletone estate in mine. Rly helps you sleep when you're sick.
Greg, who don't you have a drink book yet? You have so many personal twists on drinks over the years.
A book with classic/your improved drinks, plus some of your history notes and thoughts is absolutely something I would read.
I usually steep everything ina teapot and make 2-4 at a time. Makes it easier to have more then one but also marinates the flavors a little more.
Did this one the other week. Only had hibiscus tea available … and it was pretty amazing with the hibiscus. I did make the tea separately and added it to the rest of the toddy in order to have the proper tea temperature.
I really enjoy all of your videos Greg. You have a very friendly persona.
Thank you!
I did my own variation late last year. I used peach crown royal, lemon juice, and a Jamaican ginger tea (just powdered ginger) and that was really good. The peach crown was sweet enough on its own.
Your second attempt reminds me of a day home sick in the winter here in Michigan. Although instead of juicing the lemon i would just put the wedge in the bottom o the glass and agitate it. Nothing beats it when you have a cold in the winter
What I have been really into lately is the Amaro Caldo, which is a sort of toddy of Amaro, hot water, and a lemon twist. It’s delightfully simple and deceptively delicious.
My grandparents made the Toddy with the tea for colds. Strictly as medicine. It also got ginger.
Grandma used to make hers with just tea like brew tea pour into a cup add like 3/4 of your honey syrup 1/4 lemon juice and 1 oz. Of your whiskey/bourbon of choice
Your videos are always so good, keep up the great work
I took inspiration from the first two iterations and it turned out really well if anyone wants to give it a shot. I’ll be honest, i cheated a little and used ReaLemon juice and Pure Leaf unsweet black tea. It still turned out delicious and helped out my throat! I also prepped it a little differently. Everything got heated up in its own way, that way all contents are hot.
Measured for 10oz rocks glass
0.5oz Lemon juice
1.5oz honey syrup (1:1 honey/water)
1.5oz monkey shoulder
Cinnamon stick
Cloves
star anise
Top with hot black tea
Blackberry Brandy is good to use in a toddy concoction as well 😁
Great, as always. Although they remind me that I miss the slower, closer slo-mo close-up video you used to have on the pours, I very much enjoy your "revisit" episodes.
Spiced whiskey, honey, lemon, hot water. That was my first version I tried and it is my go-to version to this day
love your show, ty for teaching how to drink, greetings from Argentina!! keep the good work.
Crystal Sea.
-Bombay sapphire
-Sweet and sour lime mix with rosemary and mint pestled into it
-Dash of Blue Coracao
-A small tad of Absynthe
My boyfriend and I really enjoy watching you and learning about the different drink styles. I thought the way I make hot toddies is the "right way," but it looks like there are lots of versions. Here's mine - steep a cup of tea in the usual way (hot water over a tea bag for several minutes). I like to use black tea, English breakfast tea, Earl Gray, or Orange Pekoe. Remove the tea bag. Add an ounce or two of whiskey (I use Jameson's), a tablespoon of honey (that's half an ounce for those of you keeping score at home), and the same amount of lemon juice (we're not fancy so it's from the bottle in the fridge). So, basically I guess it's "fortified tea!" :)
The tea toddy is my go to, unless I'm sick, I add ginger and rosemary.
Ginger is great in that it can so easily go into different directions. With citrus or acidic things, it can be intensely bright, floral, and punchy. With things like cinnamon, it amplifies the toasty spice elements and gives a bite to back up the warmth and roasty-toasty flavors. As a bourbon and ginger man, I'm putting that Morgenthaler Toddy on my to-do list.
I must say, I’ve never had a toddy before, but I’ve always understood it to be “toddy=tea” 🤷🏼 i should make one sometime!
hi, long time watcher from the UK, my sister and myself just do lemon, honey, and whiskey in a pan the using a strainer to pour it into a glass then add bitters. thats more a welsh/ english blend haha.
How we make it, brew black tea (nothing fancy to add other flavors) let it steep based on temp and tea. Then once you remove tea leaves, add honey to taste and lemon juice to taste (and amount of tea you made) then add brandy. Have tried flavored brandy as well, honey and peach. You can sub the brandy for bourbon and OGD is my go to for it and I use the BIB variety or 114.
Great variations.
For me a Hot Toddy is the tea/infusion version of a mulled wine.
So ginger and the mulled spices, maybe lemon or at least citrus peel, maybe tea but not necessary, a nice bourbon or a nice spiced rum and some kind of sweetener (most often honey).
I like a Hot Toddy when its cold or if I am sick or just generally need a warm, spiced drink.
You can go agave also, or brown sugar, even a dash of molasses. Go wild.
I've always made them with tea and rum. I'll have to try the scotch.
Love making a hot scotch tea with a sherry cask scotch, like a Macallan 12, and gray earl tea.
I always make mine with tea, and usually spiced rum.
Just to say I don’t ever want to drink but your videos are fun and interesting to watch
I've landed on earl grey tea, honey, lemon, and some mulling spices, I've got a earl grey loose leaf that I've mixed with mulling spices
I'd love to see a grasshopper variant episode, like you mentioned in the video where you made the original. Great touch with the nutmeg at the top!
For me this drink has always been:
Mug of hot black tea
Spoonful of honey
Splash of lemon juice
Shot of whiskey
Cinnamon optional
My personal build uses Rye instead of scotch continuing to add some of those baking spices. I also will add a task for to bitters to add more depth and bottom end to the drink.