There is nothing quite as soothing as a hot drink on a cold day. It is almost instinctual, the way we gravitate toward a warm mug to seek comfort in its steaming contents. And at the culmination of a long winter’s day, there is no better way to end the evening than with a little substance in the cup.
The term “hot toddy” refers to a variety of warm drinks that typically feature dark rum, brandy or whisky for their deep spice and oaken tones. Many good examples start with coffee, and are further fuelled by liquor cabinet favourites, making the beverage all the more agreeable for fireside indulgence. Mulled wine, on the other hand, can be enjoyed pretty much all day long. It involves simmering and seasoning red wine with citrus peel, cinnamon, and clove.
Connoisseurs of classic cocktails can also dip back in time for more insight into the history of hot toddies. American bartending icon “Professor” Jerry Thomas inspired mid-19th-century palates by pairing Scotch with water and fusing them with fire in the legendary Blue Blazer cocktail. He published the world’s first bartending guide, How to Mix Drinks, or the Bon-Vivant’s Companion, in 1862, wherein he introduced (amongst other decrees) the idea of a cold-weather cocktail. The Tom and Jerry combined warm milk with rum, eggs and spice to create what we now know and love as an egg nog. According to Thomas, drinks have a seasonal quality, and so the cocktail would only be served at his bar after the first snowfall.
No matter what the time of year, using season-appropriate ingredients always makes for better cocktails. While spring and summer call for subtler spirits, the colder months invite intensity and depth. There are no strict rules to define which ingredients a hot toddy must be crafted from; there’s room enough for infinite variations and personalization. The bolder spirits seem to work wonders—and be adventurous with the spices. Sticks of cinnamon, crushed nutmeg, even some coriander if you feel truly inspired. Regardless of spirit or spice, hot toddies are always best enjoyed fireside in the company of good friends.
Photo: Mark Reynolds.
