Toddy, or hot toddy, is a Scots drink of whisky, sugar, and hot water.
I’ve read that the name refers to Tod’s Well, an ancient spring that once gave Edinburgh its water. In other words it is yet another instance of the charming tradition of referring to whisky as water.
Ancestral wisdom tells us that taking a mug of toddy in bed before sleep will cure many ailments.
The traditional toddy recipe I have calls for equal parts whisky and water. Modern recipes are more likely 2 parts whisky to 3 parts or more of water. They also typically use citrus and spices. Though not traditional, the citrus is important, as the sweet, boozy cocktail absolutely requires acidity … Continue reading.
How to Incorporate the Eggs. There are several different ways to put the “egg” into “eggnog.” For a few years I used this method:
- whisk egg yolks with some sugar until pale and foamy
- whisk egg whites with some sugar until soft peaks form
- fold the two egg foams together and stir into milk and cream
- add rum and nutmeg
The problem with this method, first of all, is that if it sits for even five minutes, the eggy foams separate from the milk and cream. I wouldn’t mind a bit of head on the nog, but the foams make up about 90% of the volume. Even during the brief moments in which all the ingredients are properly incorporated, … Continue reading.
There are two drinks that we go through in unholy quantities this time of year. The first without question is rum, as it is used in all kinds of preserves, baking, and cocktails. The second is Irish cream, consumed on its own, or diluted with a bit of milk or coffee.
For years my standby has been Bailey’s, but this year I decided to make my own.
Irish cream is comprised of cream, sugar, and Irish whiskey, usually but not always flavoured with coffee. It is around 20% alcohol by volume, and has a rich, viscous mouthfeel. It’s basically an Irish coffee with the ingredients in different proportions.
If you plan on consuming Irish cream in coffee, there’s probably not … Continue reading.
Yard of flannel is hot ale, laced with rum and spices, and thickened with egg.
Though there’s a surprising number of beer and cocktail blogs that have tried out old recipes of yard of flannel, there’s very little information on the history of this drink available online.
I’ve found no documented link between these two drinks, but yard of flannel is nearly identical in recipe and preparation to an old Scots cocktail called het pint (literally “hot pint”). The only difference is that the Scots version typically uses whiskey instead of rum.
Het pint was once an important part of Scottish celebrations, especially Hogmanay, the Scots New Year. In the 17th and 18th centuries, public houses made het pint on … Continue reading.
Rumtopf, literally “rum pot”, is a traditional German fruit preserve. As each type of fruit comes into season, it is macerated with sugar, placed in the pot, then covered with rum. Traditional rumtopfen are earthenware pots with heavy lids, but any wide-mouthed, non-reactive vessel can be used.
I use about one part sugar to two parts fruit, by weight, for each addition.
Once the last layer of fruit is added, the mixture steeps for a few months, and is traditionally eaten around Christmas.
The mixture goes through some profound transformations during aging. It loses the striking vibrancy seen above and turns a uniform burgundy. The liquor loses its clarity and becomes murky, with an exceptionally rich mouthfeel, verging on … Continue reading.
Ever since Neil brought me a recipe for limoncello from Capris, I’ve been eager to try some sort of fruit infusion of alcohol. My surplus of raspberries from Roy’s seemed like divine providence. Here is my recipe for raspberry liqueur.
adapted from a souvenir-bar-towel recipe for limoncello
•750 g raspberries
•750 mL Everclear grain alcohol
•750 mL water
•750 g granulated sugar
•500 mL fresh lemon juice, strained of pulp and seeds
- Pour the grain alcohol and raspberries into a large glass container. Mash the berries, cover the mixture tightly, and leave for two weeks. This is the infusion.
- Pour the infusion through a wire strainer to remove the berry pulp. Discard said pulp.
- Make a
… Continue reading.