10 Hot Toddies for 2019

10 Hot Toddies for 2019

Whether you’re bundled up with the sniffles or wanting to warm up from the winter cold, today we have ten hot toddies to cure your ills — in advance of National Hot Toddy Day on January 11th. Choose your favorite, grab a heavy blanket, and you’re good to go.

Apple Toddy
1 oz. Bourbon Barreled Big Gin
3/4 oz. lemon juice
2 dashes Fee brothers Old Fashion bitters
2 dashes Angostura bitters
hot apple cider

Combine the gin, lemon juice, and bitters in a 12 oz glass. Fill with hot apple cider and stir gently. Garnish with a lemon.

Mi Campo Toddy
1½ oz Tequila Mi Campo Reposado
¾ oz local honey
¾ oz fresh lemon juice
2 dashes aromatic bitters
4 oz hot water

Measure and pour Tequila Mi Campo Reposado, lemon and bitters into mug. Add hot water and honey, then stir with cinnamon stick. Garnish with lemon wedge and cinnamon stick.

Fireplace Hot Toddy
by Smith Teamaker
1 Smith Teamaker Lord Bergamont sachet (teabag)
1 ¼ oz. Bulleit Rye
sugar, simple syrup, or honey to taste

Place 1 Smith Teamaker Lord Bergamot sachet in a cup or mug. Add boiling water leaving room for the whiskey. Steep 5 minutes. Add 1 1/4 oz. Bulleit Rye. Remove sachet.

Recommended twists or additions:
• Add lemon peel
• Add French lavender
• Add pink peppercorns
• Garnish with lemon

Hot ta Trot
½ oz. Bourbon Barreled Big Gin
½ oz. Gifford Apricot Liquor
¼ oz. JM Cane Syrup
¼ oz. lemon juice
4 oz. hot water (nearly boiling)

Preheat cup for hot drink. Build drink and top with hot water. Garnish with clove studded lemon peel.

Cinnamon Tequila Toddy
1 ½ parts Hornitos Black Barrel Tequila
5 parts hot water
¾ part cinnamon bark syrup
¼ part honey
¼ part fresh lemon juice
3 dashes vanilla bitters
Cinnamon sticks

Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup. Remove cinnamon sticks from the mixture and combine the remainder of the ingredients in a coffee glass. Stir and garnish with a cinnamon stick.

Cruzan Hurricane Hot Toddy
1 ½ parts Cruzan Dark Rum
½ part Cruzan Hurricane Proof Rum
½ part lemon juice
½ part cane syrup
1 dash Angostura bitters
hot water

Prepare a mug by rinsing it with boiling water and pouring the water out. Add the cane syrup and hot water, then stir until dissolved. Add remaining ingredients and more hot water and stir gently to combine.

Holiday Toddy
created by William Grant & Sons Director of Brand Advocacy Charlotte Voisey
2 parts Fistful of Bourbon
2 parts hot water
½ part mint simple syrup
½ part fresh lime juice
1 bar spoon crème de cacao
2 dashes Angostura bitters

Combine ingredients in a mug. Garnish with a large sprig of mint and freshly grated nutmeg.

The Cooper & Thief Hot Toddy
created by Elliott Clark, apartment bartender
½ cup Cooper & Thief Red Wine Blend
1-2 cinnamon sticks
1-2 star anise
granulated sugar
8-12 oz hot water
6 oz High West American Pairie Bourbon
2 oz lemon juice

For Cooper & Thief Red Wine Blend: In a sauce pan, lightly simmer wine, broken cinnamon sticks, and star anise until warm. Add equal parts sugar and stir until dissolved. Remove from heat and strain.

For Hot Toddy: Combine bourbon, lemon juice, and spiced syrup in a mug. Top with hot water and stir. Garnish with a smoke cinnamon stick and lemon wedge.

Pomegranate Toddy
courtesy of Peak 47 Lounge at Whiteface Lodge (Lake Placid, N.Y.)
Perfect for warming up on a snowy night by the fire.
2 oz. bourbon
1 oz. Pama pomegranate liqueur
½ oz. real maple syrup
½ oz. lemon juice
cinnamon stick
orange wheel
whole cranberries

Add all ingredients in an Irish coffee glass, and top with hot water. Garnish with a cinnamon stick, orange wheel and cranberries.

Stella Artois Winter Berry Toddy
1 12-oz. bottle of Stella Artois Cidre
¼ tsp. vanilla extract
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 ½ oz. fresh raspberries
1 Tbsp. dark brown sugar

Combine all ingredients in a medium sized saucepan and cook over medium high heat for 5 minutes and lower temp to lowest setting, let simmer for up to 20 minutes. Strain mixture through doubled-over cheesecloth or strain 2 times through a fine mesh strainer. Ladle into your favorite decorative hot beverage mug and garnish with fresh raspberries.

Kim Richards lives in Santa Rosa, California. She is an author, amateur cheese maker, wine/mead maker, and a novice home brewer. She enjoys a nice cocktail while listening to live music, watching movies and mixed martial arts, or dining at home and in restaurants. She and her husband frequent festivals and love to visit breweries and distilleries.

Favorite cocktail: Old Fashioned with maple syrup.


  1. Cangey on January 10, 2019 at 6:17 pm

    These all look wonderful. I’m starting with the Pomegranate one this weekend. Let it snow!

  2. Daniel on December 28, 2019 at 5:07 pm

    Still love the pomegranate one!

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