Crafting the perfect hot toddy at Rhine Hall. | Jaydine Sayer photo
Updated: February 4, 2014 6:03AM
It can be made with bourbon, rum or brandy. It’s served in a mug, a glass or even a beer stein. There are a lot of variables, but one thing is certain: It’s hard to mess up a hot toddy.
Start by tailoring the drink to your tastebuds, suggests mixologist Bridget Albert, author of “Market-Fresh Mixology: Cocktails for Every Season.”
“I like bourbon because it has great baking spice notes already, like vanilla, caramel and nutmeg,” Albert says. And because the aromatics of alcohol are intensified when heated, Albert recommends mixing a strong tea — double-brewed — to stand up to the spirit. Add a dash of citrus to brighten up the flavor, too.
Here’s a recipe from Rhine Hall, the new West Town apple brandy distillery. Co-owner Jenny Solberg recommends drinking it out of a glass that you can cup your hand underneath to feel the heat of the drink. Rhine Hall serves its version in a footed rocks glass.
Tori’s Toddy at Rhine Hall
2 oz. cinnamon-infused brandy (or spirit of your choice)
1/4 oz. fresh lemon juice
1/2 c. hot ginger tea
lemon peel to garnish