3 of a Kind: New-School Hot Toddies

March 2, 2016
By: Kiri Tannenbaum

According to Colicchio & Sons’ beverage director, Patrick Bennett, the hot toddy — whiskey, hot water, lemon and honey — has an interesting history. While experts agree on where the cocktail originated, the why is debatable. With Scottish roots, the hot toddy is believed to have been designed as either a remedy for a winter cold or a way to make Scotch whiskey more palatable for women. Or perhaps it was the vessel in which it was served — a teacup — that ladies found so appealing. In any instance, it is a heartwarming cocktail that certainly will get you through the last weeks of winter. Here are three restaurants serving their own unique spins on the classic.
Photo by Randy Schmidt for Borgne

New Orleans: Borgne
New Orleans is the birthplace of the cocktail and where you’ll find the Honeysuckle Hottie. Borgne chef Brian Landry’s recipe (Dammann chamomile tea, Cathead honeysuckle vodka and a rock-candy swizzle stick) was inspired by his own ritual of drinking tea. “I drink tea pretty regularly throughout the day,” he says, “and immediately knew the honeysuckle vodka would pair well with the Dammann chamomile without being overly floral.” Landry added a playful rock-candy swizzle stick, which, he explains, limits the drink’s sweetness. “This is the perfect afternoon cocktail on a cold day,” he notes.

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