food
&
drink
The Hot Toddy
(also totty or tottie, but we're
partial to the d).
www.chocolatedreams.org
The drink warms right down the throat to
the extremities and is a notorious (albeit
iffy) cold cure. The foundation of a hot
toddy includes a spirit (often a whiskey), hot
liquid and sugar — the types and spices
give it personality. Here, local bartenders
share their recipes and prove that the
warm cocktail one-ups hot chocolate as a
post-sledding — or post-shoveling, or postworking, or pre-napping — winter treat.
Betsy Silver at O'Shea's Irish Pub (956
Baxter Ave.) mixes two ounces of Jack
Daniel's Tennessee Honey, four ounces of
hot water, one tablespoon of honey and a
slice of lemon — a sweeter version than the
traditional toddy that goes down easier and
warms up quicker. Her variation? For a liplickin' burn, use Fireball Cinnamon Whisky.
Reina Shannon at Meat (1076 E.
Washington St.) makes her toddy with two
ounces of scotch, four ounces of water,
simple syrup, mve-spice and lemon. The
syrup complements the stiff scotch, while
the spices (cinnamon, nutmeg, ginger,
cloves and hot pepper) heat up the water.
www.ypal.org
www.ypal.org
60 LOUISVILLE MAGAZINE 2.13
Stephanie Adams at The Bard's Town
(1801 Bardstown Road) pours tea toddies,
substituting hot tea for water. Her recipe
uses two ounces of bourbon, lemon and
honey. It's toasty and navorful, with a
caffeine pinch for those of you who don't use
the toddy as a nightcap.
Our favorite: While bourbon usually reigns
around here, scotch is king for this 'Tucky
toddy. Whether or not it kicks your cold, it'll
keep you from caring.
— Mary Chellis Austin