The Bon Vivant’s Companion

Hot Toddy.  Hot Toddy.  Hot Toddy.  I defy you to say that several times quickly without smiling.

I love the name of this cocktail.  To me, a Hot Toddy conjures images of roaring fires, ski lodges, and Clarence (the angel from It’s a Wonderful Life).  Technically, Clarence orders a flaming rum punch in the movie, but I’m pretty sure (had he not been kicked out of the bar) a Toddy would have been next on his list.

Hot Toddies have been around since man discovered spirits could be consumed warm (so — five minutes after spirits were discovered at all – right?).  Typically brandy based, there are hundreds of variations on the classic recipe.

In the 1860’s Jerry Thomas, author, and mixologist extraordinaire, offers no fewer than seven examples of this cocktail.  In the Bon Vivant’s Companion, he gives brandy, whiskey, and gin all equal Toddy treatment.

While the Gin Toddy never caught on, Thomas’ Apple Toddy is worth a second look.  In addition to the traditional ingredients, his recipe calls for ¼ of a baked apple to be placed in the warmed cocktail.

Now, I don’t know if in baked apples were just hanging out in every kitchen and tavern in the 1860’s, but in 2008 that seems a long way to go for garnish.  (A garnish that requires patience, a pre-heated oven, and tons of butter.)

I traded the baked apple for apple cider, and came up with my own take on the Hot Apple Toddy:

Hot Apple Toddy
2 oz Brandy (rum or whiskey can be substituted)
1/2 oz honey
¼ lemon juice
1 cinnamon stick
1 or 2 whole cloves
Apple Cider
Boiling Water
Slice of apple garnish

While boiling water, gently warm the cider and cinnamon stick and cloves in a small pot.  Once it begins to steam (do not boil cider).  In a tall glass add brandy, lemon juice, and honey.  Once warmed, pour cider and spices over the brandy/honey mixture.  Top off with boiling water and stir.

The warm water cuts the sweetness of the juice, and the cider adds a comforting apple flavor to a traditionally simple cocktail (minus the oven, butter, and 45 minute cooking time).  But none of this is set in stone.  Play around with this recipe and find variations that work for you.

There are as many different uses for the Toddy as there are recipes.  Sip one as a festive winter cocktail, on a restless night let the Toddy lull you to sleep, or let it kick the ass of a tough winter cold (cause believe me, it will).  Hear that Clarence? It is a wonderful life.

It’s fall and the mind turns to crisp cool air, fuzzy sweaters, and crackling fires.

Not in LA. Here the October winds are hot and thick, short-shorts are acceptable after labor day, and crackling fires…well, if you check the news, we seem to have that covered.

Having come from the Midwest (and never having been a short-short kind of girl) I miss cold weather, changing leaves, and fire in actual fireplaces.

I’ve been working on a cocktail that captures a little of that fall feeling. I intend to serve it this year at my West Coast Thanksgiving.

I use vodka as the base, add brandy and Licor 43 for a blend of warm flavors that are sweet without being cloying, and top off with a slice of apple.  For the syrup I used a cinnamon cider syrup I found at a specialty food store (pictured below).  It’s a reduction of apple cider, maple syrup, and cinnamon.  You can find specialty syrups like this one all over in October and November.  In a pinch, cinnamon simple syrup works well in this cocktail.  When making simple syrup, add a cinnamon stick as it is simmering for a similar flavor.

Licor 43 is a particularly interesting mixer. A Spanish liqueur with gentle vanilla undertones, it’s made from 43 ingredients (hence the name). Exactly which 43 ingredients is not quite clear –the recipe is a carefully guarded secret which dates back 1000 years.

Autumn Harvest Cocktail
1 ½ oz Grey Goose Vodka
½ oz Licor 43
½ oz Cinnamon Cider Syrup*
½ oz Brandy
¼ oz lemon juice
Apple for garnish

Pour all ingredients into a Boston shaker over ice. Shake and strain into a martini glass. Garnish with a slice of apple.