Barrel to Bottle: Quarantoddies

The temperatures are plummeting after a relatively warm start to the winter season. There’s no better time to whip up some hot cocktails to get you through the grey winter days and long, dark winter nights. It's Quarantoddy Time! While many cocktail recipes have so many origin stories, riffs and variants but with Toddies, it really can be any spirit mixed with some sort of hot liquid.
JIM'S HOT TODDY
First up, producer Jim has a riff on the Hot Toddy, using a raspberry herbal tea and then a honey simple syrup that he steeping ginger in.
INGREDIENTS:
- 2 oz Clark & Sheffield Bourbon
- 4 oz Raspberry Herbal Tea
- juice of one lemon half
- 1 oz honey ginger simple syrup (2:1 honey to water ratio, steep ginger slices)
SIMPLE STEPS:
- Build in handled mug or glass with tea and simple syrup first.
- Add bourbon and lemon juice.
- Stir.
PAT'S HOT PENICILLIN
The Gold Rush is basically a Cold Toddy. The Penicillin is a Gold Rush with Scotch instead of bourbon. Pat is making a Hot Penicillin today, using hot apple cider as his warming ingredient.
INGREDIENTS:
- 1 ½ oz Glenfiddich 12-Year-Old Special Reserve
- 1 oz warm apple cider
- ½ oz fresh lemon juice
- ¼ oz ginger simple syrup
- lemon wheel garnish
- cinnamon stick
SIMPLE STEPS:
- Build cocktail in warm handled mug or glass.
- Top with hot water.
- Stir with cinnamon stick.
- Garnish with lemon wheel.
ROGER'S HOT TODDY
Roger decided not to use tea in any of his drinks because he was worried about the show going off the rails into a tea discussion. He felt the same way with honey. So he made a Hot Toddy with a simple syrup using mulling spices. In lieu of a spiced simple syrup, you could use Allspice Dram. This is the perfect toddy for Wassailing.
INGREDIENTS:
- 2 oz bourbon
- 1 tsp mulling spice simple syrup
- clove-studded orange peel
- hot water
SIMPLE STEPS:
- For simple syrup, steep mulling spices in simmering water for twenty minutes. Use mix to make 1:1 simple syrup.
- Build cocktail in warm handled mug or glass.
- Top with hot water.
- Garnish.
THE PENULTIMATE HOT TODDY
Chris borrowed his toddy recipe from last week’s Confessions of a Mixologist blog post:
INGREDIENTS:
- 1” knob of fresh ginger root, sliced
- 2 green cardamom pods
- 1 cup water
- 1 chamomile “teabag”
- ½ oz. Manuka honey
- ¼ oz. lemon juice, freshly squeezed
- 1 ½ oz. Cedar Ridge Private Barrel Iowa Bourbon Binny's Handpicked
- 1 cinnamon stick
- lemon wheel
SIMPLE STEPS:
- Add ginger, cardamom, and water to a small saucepan. Bring to a boil, reduce heat and simmer for 8- 10 minutes. Remove from heat.
- Add chamomile, steep 3-4 minutes.
- Strain infusion into a mug, stir in honey, lemon juice and whiskey.
- Garnish with cinnamon stick and lemon wheel. Serve hot.
Jim's Cascara
INGREDIENTS:
- 1 oz espresso
- 1 oz Luxardo Sangre Morlacco Cherry Liqueur
- several dashes of Fee Brothers Aztec Chocolate Bitters
SIMPLE STEPS:
- Brew espresso to your coffeemaker’s specifications.
- Build cocktail in warm handled mug or glass.
- Finish with bitters.
Chris' Irish Coffee
Irish Coffee is probably one of the most well-known hot cocktails, although it’s only been around since the 1950s and was likely invented in an airport bar.
INGREDIENTS:
- 4-5 oz of coffee
- 2 tsp coconut palm sugar (or just regular brown sugar)
- 1 ½ oz Redbreast Lustau Edition Irish Whisky
- Whip cream
SIMPLE STEPS:
- Build cocktail in warm handled mug or glass with brown sugar and coffee.
- Add whisky.
- Float whip cream on top.
Verte Chaud
Pat’s second cocktail also came from friend of the pod Jake Parrott. He suggested a cocktail with Genepy and hot cocoa. It’s very popular if you’re skiing in the French Alps, although Pat wouldn’t know that. You can make your own hot cocoa from scratch, or just use Swiss Miss like Pat.
INGREDIENTS:
- 8 oz hot chocolate
- 2 oz Génépy
SIMPLE STEPS:
- Build cocktail in warm handled mug or glass.
ROGER'S WHITE CAP
Roger’s tiki drink comes from Jeff Berry’s tiki recipe app. It’s called the White Cap and it’s one of several hot tiki drinks. Coffee Grogg and Hot Buttered Rum are two other well-known hot tiki drinks.
INGREDIENTS:
- 1 oz Hamilton 151 or OFTD
- ¾ oz coconut cream
- ½ oz Myer’s Dark Rum
- ¼ oz Puerto Rican Light Rum
- 8 oz milk, brought to a boil
- 3 cloves
- Cinnamon stick
- Grated cinnamon
SIMPLE STEPS:
- Build cocktail in warm handled mug or glass, adding overproof rum to coconut cream.
- Add remaining ingredients and stir with cinnamon stick.
- Top with grated cinnamon.
FLURRIES ON EAST BAY STREET
Pat has one more drink, courtesy of friend of the pod Jake Parrott.
INGREDIENTS:
- 1 ½ oz Rare Wine Co. New York Malmsey Madeira
- 1 oz wheated bourbon (Binny’s Wilderness Trail Single Barrel Handpicked)
- 1 tsp sugar
- ½ oz lemon juice
- 6 oz hot water
- cinnamon stick
SIMPLE STEPS:
- Build cocktail in warm handled mug or glass.
- Top with hot water.
- Stir with cinnamon stick.
If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you’ll get a $20 Binny’s Gift Card!
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