HOT TODDIES are those drinks you get when you’re cold or when you have a cold,” says Keith Emms. “You want something strong, you want something hot, you want something a little bit spicy.”
His recipe, which he offers in both bourbon- and brandy-based iterations, ticks all the boxes.
- 1 1/2 ounces brandy or bourbon
- 3/4 ounce fresh lemon juice
- 1/4 ounce Hunt + Alpine Cardamom-Coriander Syrup (see Editor’s Note)
- 1/2 ounce ginger syrup (see Editor’s Note)
- Garnish: orange twist, cinnamon stick
Preheat a glass mug by filling it with hot water. Leave the water in for now and set it aside.
To prepare the drink, you’ll want a heat-conducting vessel that fits into a second container. Two metal mixing tins work great: fill the first with enough hot water that the second container floats in the water when placed inside the first.
Essentially, you are creating a small bain-marie to preheat the ingredients without diluting them.
Empty the water from the preheated mug and immediately fill it with the heated cocktail. Top with 3 ounces hot water. Express the orange twist over the drink, and place the cinnamon stick.
- Cardamom-Coriander Syrup:
- 2 cinnamon sticks, broken up
- 1 1/2 teaspoons coriander seeds
- 1 tablespoon black cardamom pods (do not use green cardamom)
- 1/4 teaspoon red pepper flakes
- 4 ounces high-proof rum
- 15 ounces hot water
- 3/4 cup fine granulated sugar
Preheat the oven to 230°C. Spread the cinnamon sticks, coriander seeds, and cardamom on a rimmed baking sheet and toast in the oven, tossing occasionally to prevent burning, until fragrant but not burned, about 8 minutes.
Combine the toasted spices, red pepper flakes, and rum in a blender, and blend on high speed until evenly ground, about 2 minutes.
Meanwhile, in a separate container, combine the hot water and sugar, and stir until the sugar is completely dissolved.
Set aside. Using a coffee filter or multiple layers of cheesecloth, strain the spice and rum mixture into the sugar syrup. Stir to combine. Transfer to a clean, sealable bottle or container.
This syrup will keep, refrigerated, for 2 months. Shake thoroughly before using.
As a substitute for the cardamom-coriander syrup, Keith recommends using 1/4 ounce St. Elizabeth Allspice Dram and 1 teaspoon of rich simple syrup (2:1, sugar:water)
Simply combine equal parts (by weight) whole ginger, white sugar, and hot water into a blender container.
Cap the blender and turn on high until the mixture no longer has chunks of ginger, usually about 2 minutes.
Then strain the syrup of the remaining fibers with a fine strainer or colander (do not use a coffee filter, as the sugar will make it nearly impossible for the slurry to pass through the filter).
Keep the syrup bottled and chilled in the refrigerator for up to 2 weeks.