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The Bourbon Hot Toddy

The Bourbon Hot Toddy: Bulleit Bourbon

Bulleit Bourbon

When the winter chill descends, sometimes the last think you want is that bracing cocktail you crave to be served over ice. Sure the booze will warm you a bit, but why not increase your temperature a few more degrees with an old-time cocktail like the Hot Toddy.

There’s no solid origin story for the Hot Toddy—some date it to the 17th century Scotland where people were trying to take the edge off some harsh whisky—but you probably associate it with your grandmother. Well, your grandmother also survived the war and smoked a pack a day, so it’s not like she was any shrinking violet. You can make a toddy with any of your favorite whiskies, but its best to reach for one with some age and smokiness—scotch or bourbon, not a Canadian variety—to help it stand out when paired with spices and sugar.

Ingredients
1¼ oz. Bulleit Bourbon
1 tsp. fine grain sugar
2 small clove(s)
1½ oz. boiling water

Add bourbon, fine grain sugar and cloves in a mug. Stir in the boiling water.

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