Jeffrey Morgenthaler of Clyde Common in Portland, Ore., adopts a bain-marie approach to the Hot Toddy. This involves heating the spirits by pouring very warm water into one mixing tin, then adding the base spirit (in his case, bourbon), allspice dram, lemon juice and house-made ginger syrup in the other and then nestling it in the first. It’s a sort of double-boiler concept to get the spirits warm and release their aromatics. Then add a little hot water, stir and serve.
“I had been served so many warm or lukewarm Toddies that I was looking for a way to drink the whole drink hot,” says Morgenthaler. “A splash of hot water alone doesn’t result in a hot drink. The bain-marie is our way of getting those ingredients up to temperature. That’s the secret to our Hot Toddy—it’s actually hot.”
This recipe originally appeared as part of “The Hot Toddy: Everything You Need to Know to Make a Great One.”
- 1 1/2 oz Bourbon
- 1 oz Ginger syrup*
- 3/4 oz Fresh lemon juice
- 1 tsp Allspice or pimento dram
- Garnish: Orange peel
Stir all the ingredients in a bain-marie until warmed through. (If no bain-marie or double-boiler is available, pour very warm water into a mixing tin, then in a smaller mixing tin, add all the ingredients and nestle the smaller tin inside the larger tin until ingredients are warm.).
Pour into a preheated mug and top with 3 oz boiling water.
Garnish with an orange peel.
*Ginger syrup: Roughly chop 8 oz washed, unpeeled ginger (each piece about the size of your pinkie-tip). Put in a blender and combine with equal parts sugar and boiling water. Blend on high until mixture is smooth, then fine-strain through a sieve.