"Ben's Hot Toddy | Crafted Pour"

"In The Bartender’s Standard Manual (Powell, 1979) the Hot Toddy is listed simply as 1 ½ jigger of “Liquor” mixed with boiling water, and a bit of sugar and lemon. It has long been prescribed for its medicinal effects however dubious those may be. Early recipes often call for brandy while whiskey is more often the spirit of choice today. For a dinner party last winter, I wanted to serve a vacuum pot (coffee siphon) based cocktail. There is something magical about the coffee siphon. The slow steeping and counterintuitive physics of the coffee siphon makes for an entertaining and communal preparation that invokes the spirit of ancient alchemists. They are the perfect tool for crafting a warming Hot Toddy to share with friends. For Ben’s Hot Toddy, I first experimented with wine, gin, vodka, and rum, but ultimately selected bourbon as the base spirit. There are over a dozen ingredients in this preparation, but all are easy to obtain. I like to use a vanilla flavored tea to compliment the winter spice mix, but any aromatic blend will do.", "Ben's Hot Toddy", "Ben's Hot Toddy",

"Ingredients"

Ben's Hot Toddy By , May 8, 2009 In The Bartender’s Standard Manual (Powell, 1979) the Hot Toddy is listed simply as 1 ½ jigger of “Liquor” mixed with boiling water, and a bit of sugar and lemon. It has long been prescribed for its medicinal effects however dubious those may be. Early recipes often call for brandy while whiskey is more often the spirit of choice today. For a dinner party last winter, I wanted to serve a vacuum pot (coffee siphon) based cocktail. There is something magical about the coffee siphon. The slow steeping and counterintuitive physics of the coffee siphon makes for an entertaining and communal preparation that invokes the spirit of ancient alchemists. They are the perfect tool for crafting a warming Hot Toddy to share with friends. For Ben’s Hot Toddy, I first experimented with wine, gin, vodka, and rum, but ultimately selected bourbon as the base spirit. There are over a dozen ingredients in this preparation, but all are easy to obtain. I like to use a vanilla flavored tea to compliment the winter spice mix, but any aromatic blend will do. In The Bartender’s Standard Manual (Powell, 1979) the Hot Toddy is listed simply as 1 ½ jigger of “Liquor” mixed with boiling water, and a bit of sugar and lemon. It has long been prescribed for its medicinal effects however dubious those may be. Early recipes often call for brandy while whiskey is more often the spirit of choice today. For a dinner party last winter, I wanted to serve a vacuum pot (coffee siphon) based cocktail. There is something magical about the coffee siphon. The slow steeping and counterintuitive physics of the coffee siphon makes for an entertaining and communal preparation that invokes the spirit of ancient alchemists. They are the perfect tool for crafting a warming Hot Toddy to share with friends. For Ben’s Hot Toddy, I first experimented with wine, gin, vodka, and rum, but ultimately selected bourbon as the base spirit. There are over a dozen ingredients in this preparation, but all are easy to obtain. I like to use a vanilla flavored tea to compliment the winter spice mix, but any aromatic blend will do. Ingredients: - Water - Crispin Brown’s Lane Dry Hard Cider Instructions: Follow the preparation and heating instructions for your siphon. I find a 2-minute steeping time is enough once the top chamber has filled. Ben’s Hot Toddy is best served in 4-ounce, clear glass, teacups. Garnish each with a stick of cinnamon. Originals,Seasonal,Winter,Slings,Star Anise,Whole Cloves,Cinnamon Stick,Loose Tea,All Recipes