Hot Toddy

The foundation of a traditional Hot Toddy is Scotch whisky. Choose a smooth, balanced style with gentle malt, vanilla and spice notes rather than an intensely smoky expression. Drinkero recommends Johnnie Walker Black Label for its rounded character and subtle smoky depth. Another suitable choice is Monkey Shoulder, a blended malt Scotch whisky with a softer, malt-forward profile. Both complement lemon and honey without making the finished drink unnecessarily heavy.

Fresh lemon juice provides the acidity needed to balance the cocktail's sweetness. Use freshly squeezed lemon rather than bottled juice whenever possible. Drinkero recommends 20 ml per serving, enough to introduce a refreshing citrus character without overpowering the whisky.

For sweetness, choose natural honey with a balanced flavour. Mild blossom honey is particularly suitable because it blends smoothly with whisky and lemon. Strongly flavoured honey varieties can also work, but they may dominate the finished cocktail. Use approximately 15 ml per serving and stir until fully dissolved in the hot liquid.

Hot water is an essential ingredient, not simply a way to warm the drink. It dilutes the whisky to a pleasant drinking strength and helps release its aroma. Use freshly heated water, ideally around 80–90°C when combining the ingredients. Avoid serving the cocktail at a temperature that is uncomfortable to drink.

Finally, garnish with a fresh lemon wheel and one cinnamon stick. The lemon reinforces the cocktail's citrus aroma, while cinnamon adds a delicate warming spice. The cinnamon stick is optional and can be removed if a cleaner whisky-and-honey flavour is preferred.

The Hot Toddy is built around four essential flavours: whisky, lemon, honey and water.

Drinkero recommends 50 ml Scotch whisky, 20 ml lemon juice, 15 ml honey and 120 ml hot water.

For a stronger whisky-forward version, increase the Scotch whisky to 60 ml while keeping the remaining ingredients unchanged. The whisky's malt and oak notes will become more noticeable.

For a lighter version, increase the hot water to approximately 160 ml. This produces a milder cocktail with a more delicate whisky character.

For a sweeter version, increase the honey to 20 ml. This makes the drink richer and rounder, although additional lemon juice may be needed to maintain balance.

For a more citrus-forward version, increase the lemon juice to 25 ml. The finished cocktail will taste brighter and slightly sharper.

If the drink tastes too sweet, add a little more lemon juice. If it tastes too tart, increase the honey slightly.

The goal is a warming cocktail where whisky remains clearly noticeable, while honey and lemon create a balanced, refreshing finish.

The Hot Toddy has a long history in Britain, particularly Scotland, where warm combinations of whisky, sugar and water became established during the eighteenth century.

The earliest known printed reference to a toddy dates to 1741 in England. Early toddies were relatively simple drinks made from spirits, sugar and water, sometimes served warm and sometimes cold.

Over time, the hot version became especially associated with Scottish drinking traditions, where whisky was commonly combined with hot water and a sweetener. 

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In the nineteenth century, cocktail publications began documenting toddy recipes. Jerry Thomas included a Whiskey Toddy in his influential 1862 Bar-Tenders Guide, demonstrating that the drink had become an established part of cocktail culture.

The addition of lemon juice, honey and spices developed into the familiar modern Hot Toddy, particularly associated with winter evenings and seasonal gatherings.

Today, versions are made with Scotch whisky, bourbon, Irish whiskey and occasionally brandy or rum. While there is no single definitive original formula, the combination of spirit, sweetener and water remains the drink's historical foundation.

For Drinkero, our Scotch whisky version preserves that traditional character while incorporating fresh lemon and an optional cinnamon garnish. 

One of the most important preparation details is ensuring that the honey dissolves completely.

Honey is thicker than sugar syrup and can collect at the bottom of the glass if it is not mixed properly.

Start by warming the glass, then add the honey, Scotch whisky and freshly squeezed lemon juice.

Pour in a small amount of hot water and stir until the honey has dissolved. Then add the remaining hot water and stir gently again.

This method distributes the sweetness evenly without requiring vigorous stirring.

Once the ingredients are combined, add a fresh lemon wheel and one optional cinnamon stick.

The cinnamon should release a light aroma as the drink rests. Avoid adding multiple sticks or other spices if you want the clean flavour shown in Drinkero's cocktail image.

Serve immediately, allowing the drink to cool to a comfortable sipping temperature.