Hot toddy
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A hot toddy, also known as hot whiskey in Ireland,<ref>Template:Cite book</ref><ref>Template:Cite web</ref> and occasionally called southern cough syrup<ref>Template:Cite web</ref> within the Southern United States, is typically a mixed drink made of liquor and water with honey (or in some recipes, sugar), lemon, and spices, and served hot.<ref>Template:Cite web</ref> Recipes vary, and hot toddy is traditionally drunk as a nightcap before retiring for the night, in wet or cold weather, or to relieve the symptoms of the cold and flu. In How to Drink, Victoria Moore describes the drink as "the vitamin C for health, the honey to soothe, the alcohol to numb."<ref>Template:Cite book</ref><ref>Template:Cite web</ref>
Preparation
A hot toddy is a mixture of a spirit (usually whisky), hot water, and honey (or, in some recipes, sugar). In Canada, maple syrup may be used. Additional ingredients such as cloves, a lemon slice or cinnamon (in stick or ground form) are often also added.<ref name=poister>Template:Cite book</ref><ref>Template:Cite web</ref>
Etymology
The word toddy comes from the toddy drink in India, produced by fermenting the sap of palm trees. Its earliest known use to mean "a beverage made of alcoholic liquor with hot water, sugar, and spices" is from 1786. It is often referred to as a 'Hot Toady'.<ref>Template:Cite web</ref> However, a few other sources credit Robert Bentley Todd for his prescription of a hot drink of brandy, canella (white cinnamon), sugar syrup, and water.<ref>Template:Cite book</ref>
Variations
A cold toddy is made with rye whiskey, oranges, lemons, cinnamon sticks, ginger, Earl Grey tea, cloves, honey, and orange or regular bitters. It is served with ice and stirred until it is very cold.<ref>Template:Cite web</ref>
See also
- Elixir
- Mahogany (drink)
- Grog is the name of a similar drink based on rum in several cultures.
- Posset
- Absinthe
- List of hot drinks
- Tamagozake, the traditional Japanese cold cure, uses heated sake mixed with raw egg.