Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.


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Hot and Bothered: The Art of The Toddy

This winter I did a series of hot drinks, and this is my one stop landing page for all things toddy. You might have already seen my tutorial on Hot Drinks in my recent Mixology Crash Course, but whereas that post was focused on fundamentals, this series is more in keeping with my core mission here: original compositions.

Every toddy comes with a lesson!

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Seventh Inning Stretch: Root Beer, Bourbon, Salted Peanuts, Oksusucha

In which I make a syrup with root beer botanicals.

Hot Toddy Lesson One: Pay close attention to your serving temperature. There is a perfect window, and you need to find it.

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Cinnamon-Smoked Coffee Toddy, My Way

In which I update one of my old standbys.

Hot Toddy Lesson Two: Give your toddy some body by lengthening it with a flavorful liquid.

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Glogg: Norwegian Mulled Wine

In which I make the Norwegian version of this classic crowd-pleaser.

Hot Toddy Lesson Three: Use a base of brown spirits and winter spices.

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My Toddy’s So Buddha-Licious

In which I make the best pun of my career.

Hot Toddy Lesson Four: A toddy is a classic punch.

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Boozy Hot Chocolate

In which I covertly reference Army of Darkness.

Hot Toddy Lesson Five: Use a lower ABV when lengthening with milk.

Let’s pour a hot drink for 2016.

Cheers.