| 1 1/2 fl oz | Blended Scotch whisky |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Honey syrup (3 parts honey to 1 water by weight) |
| 1/6 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 3 dried | Clove |
| 2 fl oz | Boiling water |
How to make:
- Select and pre-heat a Toddy glass.
- Prepare garnish of lemon slice wheel and cinnamon stick.
- POUR all ingredients into pre-warmed glass.
- Garnish with lemon slice on rim and cinnamon stick in glass.
Strength & taste guide:
Review:
The faintly smoky flavours of Scotch add spice to this warming cocktail which is great when you're feeling down with a cold or the flu.
History:
The earliest known reference to a toddy was published in 1741 in England, and Dickens refers to a "Whisky Toddy" in The Pickwick Papers, published in 1836.
A Whisky Toddy features in Jerry Thomas' Bar-tenders Guide, published in 1862.
Whiskey Toddy.
Jerry Thomas, Jerry Thomas' Bar-tenders Guide, 1862
(Use small bar glass.)
1 teaspoon of sugar.
½ wine-glass of water.
1 do. Whiskey.
1 small lump of ice.
Stir with a spoon.
Alcohol content:
- 1.2 standard drinks
- 13.09% alc./vol. (26.18° proof)
- 16.4 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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