Warm up with a Hot Toddy
The story of how the Hot Toddy got its name is one of Scotland’s greatest mysteries. Some claim it’s named after an Indian tree sap drink, others that it’s after Tod’s Well (a source of spring water outside Edinburgh). Nobody knows for sure, but this truly Scottish cocktail has been around since at least the 1780s. By 1805 it was popular around Britain and for several centuries a Hot Toddy was seen as a miracle cure for everything from man-flu to headaches. It makes you wonder if it could have cured the ‘monkey shoulder’, a condition endured by whisky maltmen from hand turning barley.
While we can’t vouch for its medicinal powers we can certainly recommend the taste. The secret of a great Hot Toddy is using the right whisky … we suggest a healthy slosh of Monkey Shoulder and a simmered clove to beat the winter blues.
You’ll need 50ml Monkey shoulder triple malt whisky, two bar-spoons of sugar or honey, 80ml boiling water and one clove. Put the sugar or honey and clove in a heat-proof glass. Add the boiling water and allow to infuse. Now add Monkey Shoulder and stir until sugar and honey is dissolved. Garnish with a clove-studded lemon wedge.
Get It Magazine (Ballito/Umhlanga) April 2018