What’s the Right Way To Make A Hot Toddy?


Few things are quite as satisfying as a Hot Toddy on a cold day. But if you ask each of your friends how to make one, chances are you’ll get some version of a recipe that includes a combination of lemon, honey, ginger, tea, or cinnamon sticks. Over time, the Toddy has become more of a genre of drink than a specific recipe, so your friends wouldn’t be wrong.

But if you go by the first printed Hot Toddy recipe, they wouldn’t be right, either. Printed in the 1862 edition of Jerry Thomas’ Bartender’s Guide, it calls for a vaguely unappetizing combination of sugar, brandy, hot water, and a bit of nutmeg.

Drink History

Like the Cocktail (better known as the precursor to the Old Fashioned), the Toddy existed centuries before it found its way into print. There’s documented evidence from the 1750s that a Scottish doctor living in Maryland called the Toddy the best drink for health, so we can infer that it was around before that point.

At the time, pharmaceutical medicine hadn’t been invented. Alcohol was used as a preservative for herbal tinctures, and was usually considered to be medicine on its own. It would be sweetened with whatever was available—possibly sugar, but often wild honey—for taste. Spices would add a bit of depth, but were also thought to have healing properties all their own.

Since refrigeration also wasn’t around, citrus fruit and the like would spoil quickly. Though lemon juice adds Vitamin C to the mix, it likely wasn’t a regular part of the drink until more recently.

Before the aphid plague descended on the French grape crops in the 1870s, brandy was the spirit of choice for a lot of Hot Toddies. Once the supply dried up, people started mixing theirs with Scotch or Irish whisky (or bourbon, or rye, or rum—or whatever was available). At that point, it was one of the only ways that Americans consumed Scotch.

What’s In A Name?

Two popular theories exist regarding the Toddy’s name. The first is that it was a bastardization of the name of a drink made from fermented tree sap that was popular in India. As the legend goes, a representative of the East India Company introduced it, and it spread quickly.

The other story, which is probably also false, is that the name was linked to the Todian Springs in Edinburgh. Locally, whisky may have been nicknamed “toddy,” and the water that was heated was pulled from the spring. Put it together, and you’ve got a name.

However its name came about, the Hot Toddy lives on as the easy, warm drink that gets us through the winter.

Hit The Lab

Hot Toddy
From an adaptation of Jerry Thomas’s recipe in David Wondrich’s Imbibe!

1 tsp sugar
3-4 oz hot water
2 oz spirits

Stir with a spoon.

Modern Hot Toddy
1/2 oz honey
1/2 oz lemon juice
2 oz spirit

Pour all ingredients into a mug. Top with hot water and stir until completely combined.

Babbo’s Toddy
Created by Erick Castro, Boilermaker (NYC).

½ oz. Campari
½ oz. Wild Turkey 101 Bourbon
¾ oz. Cinnamon Syrup
1 oz. Sweet Vermouth

Build ingredients into warm 8 ½ oz. mug and top with boiling water. Garnish with an orange slice.

What's the Right Way to Make a Sazerac?

If you pronounce New Orleans "New Or-leens," or if you can’t get enough of those Big Ass Beers sold on Bourbon Street, you’re probably not actually from New Orleans. But if you’re feeling adventurous and missing the Big Easy, a Sazerac might be just what the doctor ordered. 

‘Tails and Stories

A few hundred years ago, you might have actually gotten a doctor’s order for a Sazerac. One of the drink's origin stories claims that it was invented by New Orleans apothecary Antoine Amedie Peychaud. According to this tale, Mr. Peychaud mixed up the drink with his eponymous bitters and served it in an egg coupe in his shop. 

A more likely origin story states that the drink was invented by a different New Orleans resident (though in the same neighborhood). Around 1850, Sewell T. Taylor sold his bar to Aaron Bird and went into the import business. One of his products happened to be Sazerac-de-Forge et Fils brandy. While Taylor was importing, Bird renamed his bar the Sazerac House and began serving a house cocktail that featured Taylor’s brandy and, as the story goes, bitters made by his neighborhood apothecary, Mr. Peychaud.

In the 1870s and 1880s, Europe's grape crops were decimated by an infestation of American aphids. In just four years, French wine production was cut by 67 percent, and even the most dedicated cognac drinkers switched to whiskey. For New Orleans, that meant switching to rye whiskey that was shipped to the city down the Ohio River and through the Mississippi. Thomas Handy, who owned the Sazerac Bar during that time period, likely switched the drink's main ingredient. This take on the signature cocktail is the one that found its way into the 1908 edition of The World's Drinks and How To Mix Them, with the recipe calling for "good whiskey," not Sazerac cognac. 

The origins of the Sazerac’s name is vague. It’s possible that it was a nod to the fact that it was the bar's house cocktail, but it’s also possible that it’s a reference to the brand of brandy. In those days, “cocktail” referred to a specific alcoholic drink format. As put forth by The Balance and Columbian Repository in 1806, a “cock-tail” is “a stimulating liquor composed of spirits of any kind, sugar, water, and bitters.” If you wanted this type of drink with whiskey in it, you would ask for a Whiskey Cocktail. If you wanted Sazerac brandy (until the aphid plague, at least), you'd ask for a Sazerac cocktail.

Hit the Lab

Sazerac Recipe:

2 dashes Peychaud's bitters
.25 oz simple syrup (or a sugar cube)
2 oz good rye whiskey (use the good stuff)
lemon peel for garnish

Place the sugar cube into an absinthe-rinsed rocks glass. Dash the bitters onto the cube and muddle. Add whiskey and one large ice cube and stir to combine. Garnish with a lemon twist.

Flickr User Janice Waltzer // CC BY 2.0
What’s the Right Way to Make a Caipirinha?
Flickr User Janice Waltzer // CC BY 2.0
Flickr User Janice Waltzer // CC BY 2.0

The Rio Olympics start in just a few weeks, and all eyes are on Brazil. To celebrate, we decided to focus on the country’s most famous cocktail creation: the Caipirinha.

In form, the Caipirinha is pretty much a Brazilian Daiquiri. It’s made from sugar, lime, and cachaça. Cachaça could be considered a cousin to rum, but it is altogether unique. While most rum is made from molasses, cachaça is made from fresh sugarcane juice.

Unlike rum, which can be made anywhere, cachaça can only be made in Brazil. Though it’s often sold unaged, it is usually matured in woods that are native to Brazil, like peanut and balm. As with wine, beer, and whiskey, different kinds of wood affect the product inside differently.

The classifications of cachaça aren’t based on the type of cask in which it’s aged. It can get a bit confusing: Spirit that is not stored in wood or is kept in stainless steel vats before it’s bottled is often called branca (white). But cachaça aged in wood that doesn’t color the liquor may also be labeled as branca. This category goes under several other names, including prata (silver) and clássica (classic).

Cachaça that’s stored or aged in wood is usually labeled as amarela (yellow), in reference to its color. These may also be labeled as ouro (gold). Envelhecida (aged) cachaça, a subtype of amarela, is a bit more involved: it’s considered aged if more than 50 percent of the content of the bottle has been aged for at least a year in a barrel that’s 700 liters or smaller.

Cachaça is the “third most produced distilled drink in the world,” according to Alcohol In Latin America: A Social and Cultural History. Though more than 5000 brands existed in 2008, it was relatively ignored outside of Brazil until the recent resurgence of craft cocktails. In fact, until 2013, it had to be labeled “Brazilian rum” to be imported into the U.S. As a result, it’s often mistaken by many people for being a type of rum.

Unfortunately, we don’t really know anything definite about the origins of the Caipirinha. Like the Mojito and the Old Fashioned, the formula was perhaps first used in folk medicine. Carlos Lima, the executive director of IBRAC (the Brazilian Institute of Cachaça) told Casa e Jardim that a mix of lime, garlic, and honey with a pour of cachaça was probably used in São Paulo around 1918 as a remedy for the Spanish Flu.

As the story goes, someone eventually decided to skip the garlic and honey. Then, to balance the acidity of the lime, sugar was added. Over time, the drink spread into bars, ice entered the equation, and it became the Caipirinha we know today.


Like the Mojito, the classic Caipirinha recipe is quite simple, but it’s also been the subject of many, many variations. We’ve included the International Bartenders Association (IBA) recipe as well as a modern take on the drink.

Modified from the IBA website.

2 ounces Cachaça
1/2 of a lime
1 tablespoon sugar

Muddle lime and sugar in an Old Fashioned glass. Fill with ice and pour cachaça over it. Stir and enjoy.

Prata B. (Puerto Rico Asta Ah Brazil)
Recipe by Luis Ramos, bar manager of Bourbon and Branch in San Francisco.

1 3/4 ounces Avua Prata Cachaça
3/4 ounce lime juice
3/4 ounce pineapple gomme syrup
1/2 ounce Pedro Ximenez sherry
1/4 ounce Punt e Mes
Grated nutmeg, lime zest, lime wheel for garnish

Combine all ingredients in a Collins glass. Add crushed ice and stir until glass frosts. Top glass with grated nutmeg, lime zest, and lime wheel.


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