Whiskey Toddy Food

WHISKEY TODDY

Steps:

• Dissolve a teaspoon of honey/sugar in a glass of boiling water.
• Add a glass of whiskey and a little lemon juice, stir.
• Serve while still hot.

HOT WHISKEY TODDY

Steps:

• Put honey or sugar into a mug. Fill 2/3 full with boiling water.
• Add Scotch whisky and stir.
• Garnish with a slice of lemon, dust with nutmeg, and serve.
• Use honey or sugar. You can add a few cloves or some cinnamon.

HOT TODDY

Steps:

• Whisk the whisky and honey together and split between 2 heatproof glasses. Add half of the cinnamon stick to each, then top up with 200ml boiling water.
• Add a splash of lemon juice to each, then taste and add more to your preference. Finish each with a slice of lemon, studded with a clove, and serve immediately.

HOT IRISH WHISKEY (HOT TODDY).

Steps:

• Boil Water. Put a teaspoon into your glass and top up with boiling water to warm glass (the spoon helps prevent breaking). Empty glass and then add 1 oz of whiskey. Add sugar. Fill glass with boiling water and stir. Cut Lemon into quater slices and stick 4/5 cloves into lemon slice. Add to drink and enjoy.

HOT WHISKEY TODDY II

Steps:

• For each drink combine the whiskey in a mug or goblet with the sugar syrup, whole cloves, cinnamon stick, and the thin slice of lemon or lime. Fill the mug to the top with boiling water and sprinkle with a dash of nutmeg. Garnish with lemon or lime slice, if desired.

HOT WHISKEY TODDY

Steps:

• Put sugar in a mug or small tumbler and add enough water to dissolve. Add the whiskey, fill with boiling water and stir. Garnish with slice of lemon and grate a little nutmeg on top.

HOT WHISKEY TODDY

Steps:

• Put sugar in a mug or small tumbler and add enough water to dissolve. Add the whiskey, fill with boiling water and stir. Garnish with slice of lemon and grate a little nutmeg on top.

COLD TODDY

Steps:

• Using a vegetable peeler, remove zest from orange and 1 lemon in wide strips, leaving white pith behind; slice fruit in half. Squeeze juice from orange into a small bowl (you should have about 1/4 cup). Squeeze juice from lemon into a measuring glass. Slice remaining lemons in half and squeeze juice into glass to measure 1 cup total; save any remaining lemon halves for another use. Set orange and lemon juice aside.
• Place zest in a small saucepan. Whack cinnamon sticks with the side of a chef's knife to break up a little and add to saucepan along with smashed ginger, tea bags, cloves, and 1 3/4 cups water. Bring to a boil and immediately remove from heat; let sit 5 minutes. Remove tea bags, then stir in honey; let cool completely, about 20 minutes.
• Strain tea mixture through a fine-mesh sieve into a pitcher and add rye, bitters, and reserved orange juice and lemon juice. Add 2 cups ice and stir until ice is melted and toddy is very cold.
• To serve, pour toddy into tumblers filled with ice and garnish with ginger slices and orange twists.
• Do Ahead
• Tea mixture can be made 3 days ahead; cover and chill. Toddy can be made 1 day ahead; cover and chill.