Next Thursday, January 11, is National Hot Toddy Day. Considering the brutal snow, wind, ice and freezing temperatures that are battering much of the United States, this bar holiday could not come at a better time.
A Hot Toddy is like a boozy hug in a mug. Some even believe that this classic cocktail has medicinal properties that will beat back the symptoms of the common cold or flu. Whether this is a claim backed by science or just a myth, the Hot Toddy is a welcome respite from wicked winter weather.
The traditional version calls for hot water, honey and lemon to be combined with a spirit of the imbiber’s choice. Whiskey, brandy and rum are most common, so we thought we’d share some Toddy recipes that feature vodka as the base to set your menu apart.
Absolut Apeach Toddy
Recipe and image courtesy of Absolut Vodka
- 1 part Absolut Apeach
- ½ part Triple sec
- 1 dash Honey
- Apple juice
- 1 slice Orange to garnish
Add Absolut Apeach, triple sec and honey into a highball glass. Top up with apple juice. Garnish with orange.
Recipe and image courtesy of Belvedere Vodka
- 1 oz. Belvedere Vodka
- 1.5 oz. Hot water
- 1 oz. French fortified wine
- 0.5 oz. Fresh lemon juice
- 0.5 oz. Honey
- 1 Cinnamon stick to garnish
- Fresh grated nutmeg to garnish
- Orange wedge to garnish
- 3 Cloves to garnish (optional)
Add hot water to heat glass mug, then honey to melt. Add remaining liquid ingredients. Garnish with a cinnamon stick and orange wedge, and top with freshly grated nutmeg. Optional: Pierce orange wedge with 3 cloves.
Recipe and image courtesy of Grey Goose Vodka
- 2 parts Grey Goose Vodka
- ¾ parts Honey
- ½ parts Hot water
- ½ part Drambuie
- 1 piece Honeycomb to garnish
- 6 Mint leaves to garnish
In a cocktail shaker, combine honey, hot water, and 6 mint leaves and muddle well. Add ice, Grey Goose Vodka and Drambuie. Shake well and strain into a rocks glass filled with ice. Garnish with mint leaves and piece of honeycomb.
Recipe and image courtesy of Ketel One
- 1.5 oz. Ketel One Oranje Flavored Vodka
- 1 oz. Fresh lemon juice
- 1 oz. Clover honey
- 4 oz. Boiling water
- 2 dashes Angostura bitters
- 1 Cinnamon stick
- 2 pods Star anise
- 4 Cloves
Combine all ingredients in a large glass mug adding boiling water last. Stir until honey is dissolved. Garnish with an orange wedge. Note: Can be served as a punch by increasing ingredient quantities by four times (serves 10 to 12).
Coconut Chai Hot Toddy
Recipe and image courtesy of Smirnoff Vodka
- 20ml Smirnoff Vodka
- 20ml Captain Morgan Spiced Rum
- 170ml Water
- 1 Chai tea bag
- 1 Tbsp. Coconut sugar
- 1 or more cinnamon sticks to garnish
- Desiccated coconut flakes to garnish
Combine coconut milk, water and coconut sugar in saucepan and bring to simmer. Turn off the heat and add tea bag to pot, leaving to infuse for 6 minutes. Add rum and Smirnoff Vodka to saucepan, and stir before pouring into mug. Garnish with cinnamon stick and desiccated coconut.
Tito’s Winter Warmer
Recipe and image courtesy of Tito’s Handmade Vodka
- 2 oz. Vanilla-infused Tito's (see recipe)
- 1.5 oz. Spiced honey syrup (see recipe)
- 0.5 oz. Fresh lemon juice (do not use juice from concentrate)
- 2 oz. Hot water
Mix all ingredients in a coffee mug or similar container, adding the hot water last. Stir to incorporate ingredients.
For the Vanilla-infused Tito’s:
- 3 Whole vanilla beans (split open to expose the flavorful seeds inside)
- 1 750 mL bottle of Tito's Handmade Vodka
Put whole vanilla beans in the Tito's bottle, pouring out a little bit (drink it, don't throw it out) to make room for the beans if necessary. Recap and leave at room temperature for 5 to 7 days, shaking the bottle once a day or so to agitate the infusion. If the vanilla is too strong for your taste, add more vodka. If you'd prefer more vanilla flavor, either add another bean and infuse for another 5 days, or cheat and add a few drops of real (not artificial) vanilla bean extract. This infusion will keep for a very, very long time.
For the Spiced Honey Syrup:
- 1 cup of Honey
- 0.75 cup of Hot water
- 3-4 shavings of Orange peel without the pith that are about 1 inch in width (called horse-collar twists; make it easier by using a peeler instead of a knife to make these)
- 2 Cinnamon sticks (3 inches long)
- 15-20 Whole dried cloves
Combine all ingredients in a saucepan, heat until mixture simmers, stir, turn off heat and let steep for 1-2 hours. Pour entire mixture into a glass bottle for storage and store in the refrigerator. Strain when adding syrup to a cocktail.