A modern Gin Toddy with a nod to its history in its ingredients.
The Hot Toddy is a classic and comforting warm beverage with a long confusing history, possibly dating back to 17th century India. Some say the first Toddy derived from the word “taddy,” which is Hindi, and its name translates to a drink made with fermented palm sap. This concoction was made by mixing the fermented palm sap, hot water and spices.
But many Englanders will tell you that an Irish doctor named Robert Bentley Todd prescribed the Hot Toddy as a treatment for the common cold. The ingredients were simple: hot brandy, water, cinnamon, and sugar. Still, others say it is a Scottish beverage also called Hot Whiskey.
No matter the location of its creation, everyone tends to agree the original purpose of the Hot Toddy was not only to warm the body but also to provide medicinal benefits. -In the 18th and 19th centuries, when the drink gained popularity, people believed that a warm concoction made with spirits, hot water, honey, and spices could help alleviate cold symptoms and relieve various ailments.- These days, you’ll find variations of the famous Hot Toddy as a cocktail on drink menus worldwide, from local pubs to Michelin-star restaurants.
Its ability to provide warmth, relaxation, and a certain comfort, especially during the colder months, has made the Hot Toddy a popular libation that has stood the test of time.
Over the centuries, the Hot Toddy has evolved, and different variations have emerged to suit individual tastes and preferences. The recipes can include tea, lemon juice, herbs, and different spirits to enhance the flavour. But as long as the drink warms you up all the way to your core, you know it’s a good Toddy.
Seaberry Hot Toddy with Hendrick’s Flora Adora Gin.
Staying true to my favorite fruits, I’ve put my own spin on the classic Hot Toddy by incorporating mulled seaberry juice instead of the traditional lemon. And each ingredient I’ve chosen pays a subtle homage to the varied tales of the Hot Toddy’s origins, adding a touch of nostalgia.
To start, I wanted to give this Toddy a distinct herbal taste and a heartwarming experience, so I went with Hendrick’s Flora Adora, which offers a rich aroma of Scottish herbs and the profound, penetrating power of a great gin.
Next, I made a mulled seaberry juice that combines the honey and spices into a simple mixer, using a blend of traditional Indian spices and pure, cold-pressed sea buckthorn juice known as a modern immunity booster. This recipe will make several Toddys, so you can treat friends and family or make any of these great cocktails using mulled seaberry juice. The preservative nature of honey and the low heating of the mixture will pasteurize it to last several days in the fridge.
To make the mulled seaberry juice, you’ll need;
2 cups of seaberry juice
1 cup of honey (adjust to your preference, but the mixture should retain some tartness)
1 tablespoon of whole cloves
1 teaspoon cardamom pods
4 star anise
Three cinnamon sticks
Combine all the ingredients in a small to medium pot and gently warm the mixture over medium heat. Once the juice starts to steam, reduce the heat to low, cover and let the flavour infuse for 15 to 20 minutes. Remove from the heat and leave to infuse further.
Once the mixture is cooled enough to drink, strain the spices, and you are ready to make your Seaberry Hot Toddy. You can also choose to infuse the mixer longer and serve at room temperature.
To make your Seaberry Hot Toddy mix:
.75 to 1 ounce of Hendrick’s Flora Adora Gin
.5 cup of mulled seaberry juice
Pour into your glass and top with a squirt of fresh navel orange and a drizzle of honey. It couldn’t be more simple!
