Back Down South

The Drink: I had my first Hot Toddy in college. I came home sick and my Dad made me one. Not a whiskey drinker at the time, this was just a glass of hot medicine to me, perscribed by Dr. Dad, and you know what? I liked it. And you know what else? I did feel better…

All these years later, the Hot Toddy has become one of my favorite whiskey drinks. Next to wassail, which I only drink around Christmas, it’s a go to winter evening cocktail. And like wassail, there’s a ton of ways to make it. The most classic is incredibly simple – shot of whiskey, spoonful of honey, squeeze of lemon and hot water. Stir it with a cinnamon stick. Ain’t nothin’ wrong with that.

Once I started making these on nights that I wasn’t sick, I decided to up my Toddy game. So far, The Tippler‘s recipe (slightly adapted) has been my favorite since discovering it in an Imbibe issue last year. My only two changes: I use Laird’s Applejack (an American apple brandy) instead of a Calvados (apple brandy from Normandy), and I use straight honey instead of honey syrup. The reason for the former is simply because I already had a bottle. The reason for the later is because it’s just one less step in the prep process.

• 1 oz bourbon – I typically use Four Roses Yellow or Bulleit
• 1 oz apple brandy – Applejack or calvados
• 1/2 oz cinnamon syrup – I keep some of this in the fridge all winter. It’s such an easy way to spice up a classic cocktail by substituting this for simple syrup. Cinnamon Old Fashioned, Cinnamon Manhattan…
• 1/2 oz fresh lemon juice
• 1/4 oz honey
• 2 dash Angostura bitters
• Hot water

Pour all ingredients in a mug and stir.
Top with desired amount of hot water. I prefer about 3-4 oz so I can still taste the booze. Typically, I use 1 oz more of the booze than listed above for a stiffer Toddy. If you’re a whiskey neat person, I’d recommend 1.5 oz of the bouron + brandy with the rest of the measurements the same. Trust me.
Sip by a fire in your pajamas for maximum enjoyment.

The Glass: Bodum bistro mug.

The Attire: Munki Munki llama pajamas, Essie ‘After School Boy Blazer’ nail polish.

In our last post, you met Billy, Founder of Righteous Brothers Coffee Roasters (RBCR) and partner with DISTRICT Roasters. Mark and Billy went to the same high school and stayed connected through social media. Through that, we were introduced to what Billy was up to with RBCR and DISTRICT (as well as his killer fashion). Over Thanksgiving, we were able to meet up with Billy to hear more about his involvement these roasters, as well as his insider information on some of the upcoming transformations of Old Town Tomball.

About Righteous Brothers Coffee Roasters:
A curiosity for coffee roasting led to the birth of a start up business. RBCR was founded in my kitchen in the Summer of 2013. We quickly discovered our passion for coffee fostered conversations that birthed a community of local artisans and makers who have a shared appreciation for both craft and culinary.

About DISTRICT Roasters:
In 2014 we were approached by DISTRICT Roasters with an opportunity to partner in taking Coffee on Mission. DISTRICT Roasters was formed that year by a small team of people dedicated to seeing the elimination of economic, physical, and spiritual poverty. To see freedom restored to those that live under the tyranny of economic, physical, or spiritual slavery. We extract great, unique coffees to western markets and redirect profit back to the same farmers who cultivated the coffee. Our customers get the very best coffee and, with every sip, directly reinvest at the source. Our customers help farmers, their families, and their communities taste freedom from the cycle of economic, physical, and spiritual poverty and enslavement.

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Purchase direct online or via one of their stockists. This stuff is delicious!