As the leaves begin to change color and the cold north wind starts blowing, we turn our attention from refreshing summer cocktails to something a little more comforting. Hot cocktails have been a staple in many different cultures. Whether you are in need of a soothing tonic, a nightcap on a cold winter’s eve, or something a little more festive, there is a drink for you.
When speaking of hot drinks, the first one that comes to mind most often is the ubiquitous Hot Toddy. There is a bit of debate over the etymology of the word Toddy. While some believe it refers to the fermented palm wine consumed throughout warmer climates around the world, others argue that its roots originate from the Irish doctor Robert Bentley Todd, who prescribed a hot drink of brandy, cinnamon, sugar syrup and hot water to help combat symptoms of the common cold. I prefer to believe the latter.
Whether you are making a Hot Toddy, an Irish coffee or a mulled hot cider, the most important part of the process is tempering the spirit. The type of spirit you use in your drink isn’t that important. The first recipe for a Hot Toddy used brandy.
Tempering a spirit is just warming it up so you aren’t pouring a room-temperature liquid into your hot drink. There is nothing worse than having to gulp down a lukewarm drink. They are neither comforting nor pleasant to consume.
You will need a bowl, a small glass like a Collins glass and a tea kettle. Make sure you have all your mise en place ready before you start tempering the spirit. Pour hot water in the bowl and place the glass with your spirit inside the bowl. Let the spirit heat up while you prepare the rest of the ingredients.
Hot Toddy
Irish Coffee
An Irish Coffee is one of the easiest hot drinks to make. I must confess it is an early-morning indulgence I usually make for the holidays, typically Christmas morning. Making your own whipped cream, which couldn’t be easier, gives your guests the impression you went above and beyond. When I make my whipped cream I opt to cut the sugar in half so it isn’t as sweet.
Hot Mulled Cider
One of my favorite parts of the fall on Nantucket is going to Cisco Brewers, getting a hot cider spiked with some of its Nor’easter Bourbon, and hanging with friends by the fire pit. Since we live in New England it isn’t hard to find local apple cider this time of year. I tend to use the cider from Carlson Orchard of Harvard.
Making mulled cider couldn’t be easier. The real trick is heating your spices in a pan on low heat until they are aromatic, releasing their essential oils, before adding any liquid. Spices like cinnamon, star anise, cardamom, allspice and cloves are commonly used when making mulled apple cider. The recipe below is just a suggestion and I urge you to tinker with it and make it your own.