Tag Archives: How to mix drinks

Drink of the Week

Hot Whiskey Toddyzacapa-hot-toddy-290x290

  • 2oz Bourbon
  • 1/2oz Lemon
  • 3/4oz Honey
  • Boiling hot water
  • 3 Cloves

Garnish: Lemon Wedge

You must put in the spirits before the hot water, then stir with a spoon. Use a Toddy glass if you have one.

It is officially flu season, and sadly today I am writing this post from the comfort of my bed with a horrible sore throat and a stuffy nose! HOWEVER a silver lining can be found in the above drink which is great when you’re feeling a little under the weather.

Honey and lemon are very soothing for a sore throat, and the alcohol will kill some of those germs…even if I just made all that up, the drink tastes great and you will at least feel better from drinking it!

The original recipe of a toddy calls for Brandy as the base, however Bourbon has become a popular alternative and American standard for the recipe. It is a really old drink so the origins are complicated and a little unclear, however Jerry Thomas writes about the Brandy Toddy and Whiskey Toddy in his book “How to mix drinks or the Bon-Vivant’s companion”  1862.

The Brandy Toddy being the one described with hot water, the Whiskey toddy says to use ice. I personally like using Whiskey in a hot toddy, although it is unclear why Jerry Thomas favored Brandy as the base for the hot version.  A Whiskey toddy is mentioned in Charles Dickens first book ‘The pickwick papers” which was written in 1867, so we know the late 1800s saw it as a fairly popular drink for cold nights.

Just so you know, a Toddy glass is a heat resistant glass mug that is perfect for Irish coffees as well as Toddy’s.  It is always a good idea to warm the glass before pouring in the boiling liquid, to prevent any risk of cracking.   If you don’t have a toddy mug in your collection, I recommend getting one because they are always useful to have around for hot drinks.

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Drink of the Week

Mint Julep (Jerry Thomas Recipe)

4oz Cognac
1 tbl Sugar
1 tbl Water
2 Sprigs of Mint
FIll with crushed ice. Serve in a Julep Cup

Garnish: Mint sprigs

The weather here in Los Angeles has been gorgeous this week and makes me feel the need to put up a nice Spring drink. The Kentucky Derby last Saturday had people drinking this all across the country, however most people think the original recipe uses Bourbon as the base.

The recipe above is from the classic book How to mix drinks by Jerry Thomas, published in 1862. The Whiskey recipe, as most bartenders know it today, is also listed in Thomas’ book however it comes under the title of a ‘Whiskey Julep’ instead.  According to Jerry Thomas this is an American drink that was introduced to England by Captain Marryatt.

In my opinion this drink is like an ‘adult slushy’ due to the copious amounts of ice and how  sweet and refreshing the drink is.  It is a member of the ‘Smash’ family, which are a genre of drinks served over crushed ice and is supposed to be served in a julep cup (a metal cup made of silver or pewter), designed to keep the drink icy cold.

The picture Jerry Thomas drew of a julep in his book shows an extravagant garnish, which I believe to be an important part of the drink and makes every sip smell of minty freshness. A perfect choice for a hot sunny day.

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