Hot Toddy Recipe Serious Eats

The story goes seaman explained punch was the mixed drink of choice in the 18th century and 17th.

Hot toddy recipe serious eats. A toddy after all is not a young man s drink he writes. Dish type ingredient cuisine cooking method diet season menus recipe collections quick dinners view all. One does not immediately transition from the youthful folly of say four loko or a raspberry vodka to mature enjoyment of a hot toddy the challenging aspect of a hot toddy that wilson refers to is also one of its greatest charms.

Garnish with one cinnamon stick star anise allspice berries and one coin of orange peel studded with cloves. While the mint is steeping combine the gin cranberry syrup and lemon juice in a mug. Squeeze lemon halves over liquid and add rinds to the pot.

Cover and let sit for an hour and a half. Bring to simmer stirring and remove from heat. In a medium saucepan combine riesling brandy honey cardamom pods and bay leaves leaves.

Served at the varnish in los angeles the recipe was adapted from the oldest extant recipe for milk punch says general bar manager max seaman. Seaman spied the recipe a 1711 concoction by mary rockett in david wondrich s book punch. The drink s lightly adorned big and boozy flavor.

Toast cardamom pods in a dry skillet over high heat tossing often until fragrant about 3 minutes. Bourbon and rye can also do a suitable job and a toddy made with a good dark rum has a special kind of appeal. Combine water brown sugar peppercorns and cinnamon sticks in a medium saucepan over medium high heat.

For the spiced syrup. Combine agave nectar and hot water in a mug or serving glass stir until dissolved. In a large pot simmer cider with lavender cinnamon lemons honey cardamom pods ginger orange peel cloves and bitters over low heat for 20 minutes.