Feeds:
Posts
Comments

Archive for the ‘Hot Toddy’ Category

As posted on January 6, 2012 in DigBoston

 

 

LUPEC ladies love randomly decreed holidays devoted to drinking. Whether they are the clever marketing ploys or an act of Congress (i.e. National Bourbon Month), we care not.

Give us a reason to raise a glass and you bet your ass we will.

On January 11th National Hot Toddy Day will be upon us. This is a particularly celebratory arbitrary holiday in our minds as it officially commemorates the signature cocktail of LUPEC member Emma Hollander. Cheers, Emma! Below, some thoughts on lil’ Em’s favorite drink:

Why did you choose hot toddy to be your LUPEC moniker?
Because I AM a hot toddy, first of all. Duh. Secondly, because I love drinking
them.

Where’s your favorite place to drink a hot toddy?
In cold weather like this? Everywhere. Trina Starlite Lounge, home, in front of fireplaces, from travel mugs, you name it. You should drink this everywhere during winter in Boston.

What’s your favorite thing to wear while drinking hot toddies?
My Asiz Industries pineapple hoodie (asizindustries.com). Made by my homie Thomas, you should all be jealous.

What’s your favorite hot toddy recipe? 
2 oz rye, .5 oz honey simple, a lemon wedge studded with 6 cloves and hot water.
Have you ever had cold toddy?

Ummmm … if by “cold toddy” you mean whiskey neat? 

All. The. Time.

Hot Toddy bartends at the Trina’s Starlite Lounge.

—————————————————————————————————————————-

 

Yuzu Toddy
*Created by Derek Alexander
Longman & Eagle, Chicago, IL

1 part Maker’s Mark® Bourbon
2 heaping bar spoons of yuzu honey, recipe below*
.75 part Laird’s® Applejack Brandy
.5 part yuzu juice
5 parts hot water
Combine all ingredients and serve hot.
 
*Yuzu Honey
.25 cup yuzu rind .5 cup honey
10 tablespoons sugar
1.5 teaspoons pectin
2 tablespoons yuzu juice

1. Add water to yuzu rind and bring to a simmer.
2. Mix the sugar and pectin together. Stir into the water and yuzu, pouring in a thin, steady stream while stirring. Bring to a boil.
3. Add the honey and stir until the mixture is thick.
4. Add the yuzu juice. Cook for 1 minute. Remove from heat. Keep refrigerated when not in use.

CIN-CIN!

Read Full Post »

Recent ruminations from LUPEC Boston, as originally published in this week’s Dig.

by Pink Lady

This time of year occasionally makes the ladies of LUPEC a little sad as the cold winter settles in without the parties and festivities of the holiday season to look forward to. At times like these we need to refocus on the little things, like delightful hot cocktails on a snowy winter’s day. A favorite among these is Hot Buttered Rum.

Butter + hot drinks is a tradition that dates back to the days of Henry the VIII, when buttered beer or ale was recommended as a remedy for hoarseness. Where and when spirits entered the equation is unclear, and by the pre-Prohibition Golden Age of cocktails, most imbibers eschewed this delightful buttery treat for Hot Scotch. A few still swore by it as we continue to today.

Hot Buttered Rum is even celebrated with it’s own National Holiday, January 17. We’re not sure who declared it but it certainly gives us something to look forward to on such cold, dark days. This recipe is a favorite of our pal Adam Lantheaume, proprietor of The Boston Shaker in Davis Square.

HOT BUTTERED RUM

2 heaping tbsp batter (see recipe below)

1 1/2 oz. aged rum (We enjoy Appleton Estate Extra or Mount Gay Extra Old)

2-3 ounces of boiling water

In a preheated coffee mug, combine 2 heaping tablespoons of batter with 1 1/2 ounces of rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hot Buttered Rum Batter:

1 lb light brown sugar

1/2 lb unsalted butter (softened)

2 tsp ground cinnamon

2 tsp ground nutmeg

1/2 tsp ground allspice

2 tsp vanilla extract

In a mixing bowl, beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in the freezer until ready to use.

If you can, make the batter in advance so the spices have an opportunity to get to know each other. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

Read Full Post »

If you checked out this week’s Dig column, you know we are hot for Hot Toddy’s this week. This is for several reasons:

1. The weather has been sucking.

2. Some of us have been battling colds and still believe the toddy, when made with brandy or a peat-y scotch whisky, to be actual medicine.

3. Hot Toddy is the chosen cocktail moniker of one of our newest members! Welcome to the Lady Lush club, girl!

We also mentioned in this week’s column that the Skin, the Sling, and the Sangaree are cousins of the Toddy (which could be taken hot or cold back in the day.) Such names! In a nutshell, here’s what makes each drink, and what makes them a little different (as explained in great, enlightening detail in David Wondrich’s IMBIBE):

  • The basic Toddy recipe, as given in David Wondrich’s IMBIBE, was believed to be of Scotch descent and was quite simple: 1 teaspoon sugar, 3-4 oz water, 2 oz spirits, stirred with a spoon. Writes Wondrich, the toddy “is a simple drink in the same way a tripod is a simple device: Remove one leg and it cannot stand, set it up properly and it will hold the whole weight of the world.”
  • The Whisky Skin is little more than a Hot Toddy + a strip of lemon peel, minus the sugar and is believed to be of Irish origin: 2 oz whiskey, 1 piece of lemon peel, fill the glass half full with boiling water. Bostonians also called this drink a “Columbia Skin.”
  • The Sling is little more than a strong, cold Toddy with nutmeg: 1 teaspoonful of sugar, 1 oz water, 2 oz spirits, a lump of ice, topped with fresh grated nutmeg. In the early- to mid-1800s, the Gin Sling was the drink to have, imbibed by all, and recommended for consumption morning, noon, and night.
  • The Sangaree derives from the Spanish term Sangria, and is little more than a cold Toddy made with strong wine: 1.5 oz port wine, 1 teaspoonful of sugar, fill tumbler 2/3 with ice, shake well and top with grated nutmeg.

So go forth and make copious amounts of delicious drinks this holiday season, wherever it is that you end up. Because no matter how dismal things might seem when you open Grandma’s liquor cabinet and find a bunch of dusty bottles staring back at you, the moral of the story is: some booze in a glass with a little water and some spice and is probably going to taste pretty damn good.

And for you culinary folks, why not try a Hot Buttered Rum? Yum. Here’s Dale DeGroff’s recipe:

HOT BUTTERED RUM
1 oz dark rum or spiced rum
1 oz light rum
.75 oz simple syrup
.5 tablespooon Holiday Compound Butter (below)
Cinnamon stick for garnish

In a goblet glass, combine the dark and light rums with the syrup. Add the hot water and stir to mix. Add the butter, stir a couple of times to start to melt it, and garnish with the cinnamon stick.

HOLIDAY COMPOUND BUTTER

The yield here is huge – scale/adjust accordingly*** depending on how many of these you want to drink.

Soften 1 lb unsalted butter in a mixing bowl. Add 1 tsp ground cinnamon, 1 tsp freshly ground nutmeg, 1 tsp ground allspice, .5 tsp cloves, and .25 cup dark brown sugar. Mix well to thoroughly combine. Using a sheet of wax paper, form the butter mixture into a log or rectangle – your choice – and place in the refrigerator to set. When the butter is firm you can slice it into individual serving pats of .5 tablespoon apiece, or just cut up as needed to serve. Either way let the butter soften and warm up before serving.

***I have the vague sense that you could add some amount of baking powder, egg, flour and vanilla to the leftovers and make some sort of cookies. Maybe something like these?

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 3,317 other followers