A Toast to National Hot Toddy Day!

A variety of alcohol at a full bar.

A Toast to National Hot Toddy Day!

Food & Drink

A Toast to National Hot Toddy Day!


January 11 is National Hot Toddy day. A throwback in terms of classic cocktails, but one that has retained its popularity over the decades. Many enjoy a hot toddy especially during the cold months, and it does have a long and storied history.

Experiment A Little

A hot toddy is typically made with the alcohol of your choice (most often whiskey, rum or brandy, but you can experiment with others), which is one of the things that makes it popular with Millennials and Gen Z. Many adventurous recipes today use expresso, cocoa and ciders.

A hot toddy also includes honey, lemon and hot water. If you’re experimenting, think of alcohol flavor tones that will work well and complement the nuances of honey and lemon. And, no, it doesn’t have to taste like a cough drop, although you’ll find more than one grandmother (and many vocalists) who swear it staves off colds or helps with hoarseness.

Thank the United Kingdom

It appears the hot toddy began in Scotland, yet another reason to love the U.K., around the 18th century. Because scotch whiskey can have a bit of a bite, this may have been one method used to provide greater appeal to the masses.

Here are a few hot toddy recipes to help you celebrate the day. Remember to enjoy responsibly. “Lit” may be a popular term these days, but when it comes to alcohol and driving, it’s the last thing you want to be.

From Aberfeldy Single Malt Scotch Whiskey

Golden Hot Toddy


50 milliliters (1.7 ounces) Aberfeldy 12

15 milliliters (1 tablespoon) local honey syrup*

20 milliliters (1.4 tablespoons) lemon juice

spice mix (there are several varieties available, composed of different spices, typically in 3 ounce sizes)


In a shaker, add your hot toddy spice mix, Aberfeldy 12, local honey, lemon juice and hot water. Transfer to warm mug.

Local honey syrup: 100g of honey, 64g water, stir and leave to chill. Bottle and use accordingly.

The Golden Dram


50 milliliters (1.7 ounces) Aberfeldy 12

Local honey syrup*

2 dashes angostura bitters

2 dashes orange bitters

orange zest garnish


Add the heather honey syrup, bitters and half a measure of whisky to the glass. Add cubed ice and stir. Slowly add the remaining whisky and more ice cubes, continue to stir. Cut and then twist an orange zest expressing the oils over the drink and then garnish.

Local honey syrup: 100g of honey, 64g water, stir and leave to chill. Bottle and use accordingly.

Good Measure’s Hot Toddy

Recipe courtesy of Good Measure, Chicago


1-1/2 ounces Craigellachie 13-Year-Old

1/4 ounce Creme De Noyaux

1/4 ounce Giffard Banana

1/4 ounce Demerara

3 dashes of Orange Bitters


Fill mug with hot water to warm. While mug is warming up, fill large shaker tin roughly 1/3-1/2 with hot water and carefully place small shaker tin inside. Combine all ingredients in smaller tin and stir to warm. Pour water out of mug and carefully pour the hot cocktail into mug. Top with hot water and garnish with dehydrated orange wheel.

From The Lodge by STK

Ginger Toddy


1.5 ounces Bulleit Bourbon

0.5 ounce ginger tarragon syrup*


Add hot water to Irish coffee mug. Add bourbon and ginger syrup. Garnish with lemon peel and tarragon.

Ginger tarragon syrup: made with fresh ginger, boiled lemon zest, lemon juice sugar cane and tarragon. Reduce all ingredients over high heat for 10 minutes, then slowly add tarragon to taste, until the sweetness and acidity balance.

Lookout Rooftop & Bar at the Envoy Hotel

The Mulled Toddy


1.5 ounces bourbon

5 ounces bold red wine

2 teaspoons sugar

1 cinnamon stick

1 ounce fresh orange juice


Heat together until flavors are blended. Serve warm.


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