Apple-Brandy Hot Toddies

A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. Though its origins aren’t entirely clear, it’s said to have been created in India and enjoyed by British government officials during the 17th century using fermented palm sap. Others credit Scotland with having invented the drink sometime during the 1800s. Either way, it’s safe to say that this cocktail has evolved over hundreds of years into sweeter variations like this one that bucks tradition.

At Paley's Place in Portland, Oregon, bartender Suzanne Bozarth puts a French spin on this warming drink with a slug of Calvados or another apple brandy. The brandy adds a sweet, deep caramel flavor you can’t get from whiskey alone. It’s an autumnal take on a traditional cocktail that may just become part of our regular rotation.

Frequently asked questions

What are the ingredients for a hot toddy?

A traditional hot toddy is made with boiling water, whiskey, honey, lemon juice and/or zest, and a cinnamon stick. The hot water, whiskey, lemon juice, and honey steep together until the honey is melted, which doesn’t take more than about one minute. The zest or peel of a lemon and a whole cinnamon stick are typically used as the garnish for this boozy cold-weather drink.  

Do hot toddies really work?

Hot toddies are said to help soothe cold symptoms, namely a sore throat and dry cough. However, it’s really the combination of hot water, lemon, and honey that soothes more than the whiskey or brandy. 

Notes from the Food & Wine Test Kitchen

As soon as the water comes to a boil, remove the pot from the heat and stir in the honey. If you add the honey while the pot is still set on the hot burner, you run the risk of scorching the honey, causing it to burn. Pour the hot toddy with brandy over the cinnamon stick; this will bring out the aroma of the spice.