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by Alec Farmer

There’s only one acceptable use for whisky that we’d ever consider. We’re not going to tell you that you can descale your kettle, disinfect your wounds, or light your campfire with the golden stuff – we’ll leave that for vodka. A good whisky is for drinking, and drinking only. That doesn’t mean whisky can’t be enjoyed for different reasons though (as Adam Hannett reminded us in our recent interview).

In fact, for centuries it’s been used for its medicinal properties. And that’s where the Hot Toddy comes in - a sweet and delicious blend of honey, lemon, whisky, and spices, it’s our go-to to help us get over a cold or flu. And if there’s one place that knows how to make the perfect hot toddy, it’s our local Kelvingrove Café in Finnieston.

We met up with Head Bartender Jamie at the Café to find out how it’s done.

The Perfect Hot Toddy Recipe

1. Prepare a small bain marie and preheat a glass with handle by filling it with boiling water.
 2. Add to the Bain Marie:
  • 50ml Scotch Whisky (we used Bruichladdich Laddie Classic, but you can use Octomore, if you’d like a Peated Toddy)
  • 20ml Freshly squeezed Lemon Juice
 2. (cont) Add to the Bain Marie:
  • 20ml 1:1 Honey Syrup (1 part honey, 1 part warm water, shaken vigorously)
  • A small pinch of salt and pepper
  • 2 dashes angostura bitters

2. (cont) Add to the Bain Marie:
  • 10ml Falernum (we recommend Taylor’s Velvet Falernum, alternatively a small amount of all spice and a sugar cube will do the trick.
3. Stir and pour into preheated glass.
 

4. Add water to top (approx 100ml)
5. Garnish with a slice of lemon and a grating of nutmeg

6. Enjoy!

That definitely looks and tastes like the perfect Hot Toddy to us. And, remember, there’s no need to wait until you’re ill - prevention is better than cure! 

Alec Farmer
Alec Farmer



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