The blizzards may bluster, the cold bugs may bite, the winds may whip you from hither to thither, and then back again.
But these foes falter when faced with the cold, germ and breeze-busting power of whiskey, lemon and honey. The toddy was popularized in the 18th century, when pubs in places that are as cold and wet as upstate New York (Scotland, England, Ireland) began serving whiskey tempered with boiling water. Bartenders then began adding sweeteners and exotic spices (new to the UK via the British Empire’s famed trade routes) as a way to make the drink more appealing to those who don’t like guzzling straight booze (read: the ladies).
In the centuries since, the Toddy has been used as a natural remedy to combat the aches and pains associated with cold, fl u and Old Man Winter. (Plus, it’s more fun to kick back than Nyquil.)
So grab your homeliest, sturdiest (and most importantly, voluminous) mugs and join us in praise of ye olde Toddy. While classic iterations of the ultimate winter cocktail will do the trick, we tapped a few of our favorite mixologists to see if they had any brilliant tweaks. The team at Saratoga Spring’s Salt & Char gives the classic a thoughtful upgrade, while the crew at Troy’s Plumb Oyster Bar revamps the drink completely, combining it with the other flu fighter your mom is always pushing on you: chicken soup.
Salt & Char | @saltandchar
Plumb Oyster Bar | @plumboysterbar
