Bloomberg Businessweek - USA (2020-11-02)

66

Theever-adaptable

hottoddymakes

a reliablewinter-

weathercompanion

ByKaraNewman

Illustration

byFranco

Zacharzewski

Cold

Comfort

Thetoddyis bartendingatitsmost

basic:whiskey,sugar,andlemon—

that’sit—mixedandthentopped

withscaldingwater.“It’sa pretty

straightforward template,” says

JillianVose,beveragedirectorat

NewYork’sDeadRabbitGrocery

& Grog,a World’sBestBarwinner

rightlyfamousforitsboozycold-

weathermenu.Howyouimprove

on the formula, down to the

optionalcinnamonstickgarnish,is

largelyuptoyou.“It’snoteveryday

youhavea hotdrink,”Vosesays.

“Itsoothesthethroat,warmsthe

soul.”Thinkofit ascocktailmed-

icine.Herearethreevariationsfor

youandyourclosestcrew.

A NEWSTANDARD

TheDeadRabbit

featuresIrishwhiskeyin

itsfancifuladaptation

ofa recipefirst

publishedin 1862 in

JerryThomas’sThe

Bartender’sGuide:

HowtoMixDrinks,

orTheBonVivant’s

Companion. Thelemon

“sherbet”makesenough

forseveraldrinks.

• 2 ozPowersSignature
  IrishWhiskey


• ½ozhoneysyrup
  (2partshoney
  dissolvedin1 part
  hotwater)


• ½ozlemonsherbet


• 1 dashAngostura
  bitters
  
  
  • Boiling water
  
  
  • Freshly grated
    nutmeg, for garnish
  
  
  
  

Combine whiskey,

honey syrup, and

sherbet in a heatproof

glass or mug. Stir

in 3 oz hot water,

or to taste. Garnish

with nutmeg.

Lemon Sherbet

In a jam jar or other

lidded container,

combine the peels of

4 lemons with ½ cup

sugar. Let sit for a

few hours, until sugar

is damp. Add ½ cup

fresh lemon juice and

shake until sugar

dissolves. Discard peels.

A LITTLE

BITTERSWEET

Amaro and orange

bitters supply plenty

of astringency without

added citrus for an

aged rum drink called

Winter in the Caribbean.

Bar manager Lindsay

Matteson of Seattle’s

the Walrus and the

Carpenter says using

cognac, Scotch, or aged

genever also works well.

• 1½ozagedrum


• ½ozAvernaor
  anothermedium
  bittered amaro


• 1 tsphoney


• 2 dashesorange
  bitters


• Hot water
  Stir all ingredients in
  a toddy glass. Garnish
  with a cinnamon stick
  and a lemon twist.

JUST

ADDTEA

KentaGoto

ofNew

York’sBar

Gotooffers

a further

variationofthis

YuzuHotToddy

bytradingbrandy

forshochuanda

smallmeasureofgin.

• 1½ ozLaird’s
  AppleBrandy


• 2 ozbrewedlemon-
  gingertea


• ⅔ozhoneysyrup
  (recipeatleft)


• ½ ozlemonjuice


• 1 tspyuzu
  marmalade (optional)

Stir brandy, tea, honey

syrup, and lemon

juice in a saucepan

over medium heat,

just until hot. Pour

into a teacup. Serve

yuzu marmalade on

the side for additional

DIY sweetness.

THREETODDYTIPS

• Pre-warmglasseswith
  boilingwatertokeepa
  toddyhotterlonger.


• Stirtoddieswell.
  “That’simportant,”
  Vosesays,“soyou
  don’tgeta mouthfulof
  sugarattheend.”


• Ginger,cinnamon,
  cloves,andother
  spicesmayseemmore
  pronouncedorspicy
  whenheatis applied.