Warmest regards
Old fashioned oblivion courtesy of the hot toddy
By Michel Cicero 11/06/2008
While inhabitants to the north and east of us are privileged to experience obvious seasonal changes, we in the coastal southwest must be satisfied with hints of fall and glimpses of winter. We celebrate all evidence, however minor, of real weather with an exaggerated response that invites mockery from friends and relatives afar. If any rain is forecast, reporters are stationed in various locations around the “Southland,” where wet shoes mean imminent flooding requiring extreme measures. And with the arrival of such, um, inclement weather, come all manner of respiratory ailments to lend our suffering necessary authenticity.
Enter the hot toddy. Not to be confused with a “hot totty” (she’ll take the chill off but it could get expensive), this is the perfect drink for weather envy on both a psychological and a physical level: it will make you merry in that way only a warm alcoholic beverage can, thus making the fantasy of winter seem as real as the goosebumps beneath your cashmere sweater.
The origins of the hot toddy are as cloudy as the skies we imagine. According to Wikipedia, the soothing drink was believed to have originated in the 18th century to “make the taste of Scotch more palatable.” The word “toddy” might be in reference to “Tod's Well” a source of water in Edinburgh, Scotland. It could also derive from an Indian drink that’s made from the fermented sap of palm trees. Used to treat sore throats and coughs, the hot toddy, a mighty, and arguably medicinal, multi-tasker could easily be used as a panacea, effectively relieving the misery of the human condition and the banality of unrelenting mild weather.
With a base of just about any warm liquid followed by the desired alcohol and the judicious use of flavors and/or spices, the hot toddy is customizable and simple to make. In its most basic form, the drink begins with black tea, water or apple cider warmed on the stove. Sweetener is added: honey to treat sore throats, otherwise finely granulated sugar, followed by the medicine of ages, whiskey. One shot/jigger or to taste will do. Into this witch’s brew of glad tidings goes the flavor. For a traditional autumn drink, a lemon studded with cloves lends a festive feel and a dose of vitamin C. Cinnamon is always welcome as well as orange.
For the West Coast version of the hot toddy use tequila in place of the whiskey and add apple cider and cranberry juice cocktail with yummy Triple Sec for good measure. The tequila toddy, a “California Dreaming” for the rain-deprived has got to have medicinal properties or at the very least some sort of colon-cleansing action given the ingredients.
Ladies take note: With hot cocoa as the base, a dash of peppermint extract and a dollop of whipped cream, you can minimize your symptoms of PMS.
As beer drinkers tend never to stray from their beloved brew, there is a way to experience the benefits of a toddy without sacrificing drinking principles. (See recipe).
While warm alcoholic drinks do not actually raise body temperature, but only give the temporary sensation of being warm, the positive effect of them on the psyche cannot be overstated.
Hillbilly Hot Toddy
3/4 C hot coffee
1 jigger Irish whiskey
Sweeten to taste, add Cool Whip on top if desired
Brown Betty
4 12-ounce bottles amber ale
12 measures brandy
2-1/4 cups water
1/2 cup brown sugar
1 lemon, sliced
4 whole cloves
1 cinnamon stick
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
In a large saucepan over medium heat, combine the sugar, lemon slices, cloves, cinnamon, nutmeg, ginger and water. Stir continuously to dissolve the sugar, and bring to a boil. Reduce heat and simmer for 10 minutes. Add the brandy and the ale. Serve hot in beer mugs, garnished with lemon slices.
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