4 Expert Tips for Making a Hot Toddy Like a Pro

When it comes to winter warmers, the Hot Toddy is one of the simplest cocktails you can make. Its low-maintenance mix of spirit, citrus, sweetener, and hot water can be cobbled together from most pantries, and it’s easy enough for even the most novice home bartender. That said, making a great Hot Toddy takes more time and attention than simply mixing four ingredients into a mug.

“If you ask most people what a Hot Toddy is, they will say whisky, lemon, hot water, and honey,” says Anna Mains, Monkey Shoulder U.S. Brand Ambassador. “They aren’t wrong, but that would be like thinking all pizza is cheese pizza.” Factors like ratios, temperature, and spices go a long way when mixing this winter classic, so we chatted with six bartenders and brand ambassadors to get their pro tips on making the perfect Hot Toddy. Heed their advice, and you’ll have endless ways to experiment with the cocktail this season.

Use the Right Ratio

Because the Hot Toddy is such a simple cocktail, you have to be mindful of ratios when building the drink. For example, if you’re using a higher proof spirit, you’ll want to add less than you would if mixing with something around 40 percent alcohol. “I find that higher proof bourbon keeps the honey and lemon in solution better before adding the hot water,” says Jonathan Wingo, the National Brand Ambassador for Smooth Ambler Spirits. “In terms of ratio, I keep mine a bar spoon (or .25 oz) of local honey to a half lemon (real lemon for goodness sake) of juice, and 1.5 ounces of high proof bourbon. Old Scout Custom Single Barrels are around 117-120 proof, so it takes less liquid to achieve the flavor and mouthfeel (and throat coat) I like in a Hot Toddy.”

If you’re using a spirit that’s around 80 proof, feel free to add a bit more to the cocktail. Nigal Vann of The Berkshire Room in Chicago uses 2 ounces of Aberlour 12 Year in his Hot Toddy, and he’s also mindful of how much citrus he’s adding to the drink. “Hot Toddy's don't require as much acid as a cold drink would need, so I keep the lemon juice a quarter ounce to each 2 ounces of Aberlour,” he says. In fact, using an ounce (as expected) would completely turn this sour and destroy the subtle chocolate and tobacco flavors you get from the single malt scotch whisky.”

Warm the Glass

“I have seen [the Hot Toddy] served in beautifully modern double-walled glasses, in regular glass cups, in vintage porcelain cups, and even in beer mugs,” says Esteban Ordonez, Brand Ambassador and Mixologist for Great Jones Distilling Co. It’s fun to choose your own glassware adventure when serving a Toddy, but make sure the vessel is warm before pouring in the cocktail.

“Always prewarm your Toddy glass with hot water,” says Anthony Bohlinger, Fistful of Bourbon U.S. Brand Ambassador. Not only does this ensure the glass won’t break when it’s introduced to hot liquid, but it’ll also warm your hands and keep the Toddy hotter longer.

Replace the Water

A classic Hot Toddy is made with plain old hot water, but that doesn’t mean you can’t add a more flavorful base to spice things up. “I like to dress it up by replacing some of the water with something with a little more flavor,” says Allan Roth, Glenfiddich Brand Ambassador. “I’m partial to apple cider, but a number of teas from regular to chai to rooibos can really dial up the flavor.”

Tea is a popular Toddy ingredient, and you can get specific by choosing a brew that complements the flavors of the spirit you’re using in the drink. Vann loves the way that it pairs with his preferred Hot Toddy whisky, Aberlour 12. “Because of the orange zest, peanut shell, and apricot notes forward on the palate, I usually use a black tea for my water source,” he says.

Spice it Up!

While many Toddy recipes suggest garnishing the drink with whole spices, you can add more flavor to the cocktail by infusing them into the water or your preferred base. And that’s likely the historically accurate way to make it.

“The drink originally started in India (controlled by the British at the time) in the early 1600s and was more than likely brought back to the UK by spice traders and adapted to their palates,” Mains says. “Don't get me wrong, what we call a traditional Hot Toddy today is delicious, but you're literally missing out on the spice of life if that's the only way you're drinking it.”

“I like to keep cider or tea simmering on low heat with a cache of cinnamon, allspice, cloves, and the like,” Roth says. “If I’m only making one Toddy, I’ll dial up the spice with some Angostura bitters and Drambuie.”

But your Toddy will only be as good as the spices you keep around. “All spices are not created equal, and unless you have a spice cabinet that you keep FRESH, the outcome won't be the same,” Mains adds. When making a Toddy, always remember that whole spices are better than ground, and they should smell robust when you take a whiff.