Hot Toddy（ホット・トディ）
Whiskey, honey, lemon, hot water — the oldest cold remedy still bar-legal.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Whiskey | 50 ml |
| Honey | 15 ml |
| Fresh lemon juice | 10 ml |
| Hot water | 120 ml |
Total volume (pre-dilution)
5 : 1.5 : 1 : 12
- 01
Warm the glass. Add honey and lemon, pour hot (not boiling) water, stir.
- 02
Add whiskey; stir again.
- 03
Cinnamon stick and lemon wheel.
Garnish — Cinnamon stick · Lemon wheel · Cloves (optional)
02Taste profile
- Sweetness
- 60Strong
- Sourness*
- 44Moderate
- Bitterness
- 10Faint
- Fruitiness
- 35Light
- Herbal*
- 0Faint
- Alcohol
- 30Light
- Crisp
- 45Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
18th century — 'taddy' from the Hindi 'tārī' (palm sap ferment); the Scottish winter version with whisky and honey became canonical by the 1780s.
Medicine, nightcap, cold-weather ritual — it predates the cocktail as a category.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — Pre-1800 Scottish tradition
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Contemporary canon
Reference · unverified
No single book record — the recipe circulated through bar canon rather than print.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
- VariationIrish ToddyIrish whiskey + cloves
- VariationChamomile ToddySteep chamomile tea as the hot water
06The map
Ingredients
Spirits
