“Nothing counteracts a chill like the cozy pleasure of a hot toddy,” says William Elliott, executive bar director of Brooklyn’s Maison Premiere.
The New Orleans-style oyster bar rightly gets a lot of attention for its Martini and Sazerac “service,” which brings drink prep tableside—but its less-known Toddy Service is ideal for the chilly season. In fact, it’s only available at Maison from September through mid-April.
Think of it as tea with boozy bells and whistles, providing fortifying comfort for one or a group. Hot water poured over spices in a tea strainer quickly infuses the drink, which can be made with a wide range of spirits and sweeteners. Finishing touches like aromatic bitters, absinthe or a quick squeeze of fresh lemon are optional; warming enjoyment is mandatory.
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Toddy Service
Adapted from The Maison Premiere Almanac (Clarkson Potter, 2023)
You’ll need a tea strainer or fine-mesh strainer to hold the spices. Beyond that, this recipe can be easily adapted to accommodate whatever spices, spirits and flavorings you have on hand. The core recipe for one, at right, can easily scale for a small group.
Ingredients
- Hot water, in a pitcher, kettle or other vessel
- 2 ounces spirit (try Cognac, bourbon, rye, aged rum or a red bitter like Campari)
- ½–1 ounce sweetener (try simple syrup, 1:1 sugar to hot water; or honey syrup, 2:1 honey to hot water)
- Spices (try cinnamon sticks, star anise, cardamom or juniper berries)
Instructions
Warm the mug with hot water, then discard the water.
To the mug, add 2 ounces of your chosen spirit and sweetener, to taste (1/2 to 1 ounce is common).
Fill the strainer with the desired spices and place the strainer over the mug. Pour hot water over the spices into the mug until full.
Remove the strainer (reserving the spices for another use) and stir. Squeeze in fresh lemon juice, if desired. Dash in bitters or absinthe, if desired.
Aromatic bitters, lemon wedges and absinthe are all good optional additions. Small amounts of syrups (like ginger syrup) or liqueurs also can add flavor, if desired.
This article originally appeared in the 2023 Best of Year issue of Wine Enthusiast magazine. Click here to subscribe today!
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Published: December 12, 2023
