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Libbey Irish Coffee 6oz| 1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/3 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
| 2 1/2 fl oz | Boiling water |
Read about cocktail measures and measuring.
How to make:
- Select and pre-heat a Toddy glass.
- Prepare garnish of coin-sized lemon zest twist.
- POUR first 3 ingredients in warmed glass and stir.
- TOP with boiling water while spoon still in glass and briefly stir.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Strength & taste guide:
Review:
Warms the cockles with brandy and a good dose of citrus.
History:
The first published reference to a Toddy was in England in 1741.
A Brandy Toddy features in Jerry Thomas' Bar-tenders Guide, published in 1862.
Brandy Toddy.
Jerry Thomas, Jerry Thomas' Bar-tenders Guide, 1862
(Use small bar glass.)
1 teaspoon of sugar.
½ wine-glass of water.
1 do. brandy.
Stir with a spoon.
For hot brandy toddy omit the ice, and use boiling water.
Nutrition:
One serving of Hot Toddy (brandy & lemon) contains 136 calories.
Alcohol content:
- 1 standard drinks
- 10.12% alc./vol. (20.24° proof)
- 14.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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