Hot Toddy

Where This Goes Wrong

Honey first, always. Added last it sinks to the bottom in a lump.

Not boiling water. It drives off everything that makes the whisky worth using.

A cheap blend is the right choice here. A peated single malt fights the honey.

Making Hot Toddy

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1. Warm a heatproof glass or a mug by filling it with hot water and tipping it out. A cold glass takes the heat straight out of the drink.

   Mark done

2. Put the honey in the warm glass with 2 tablespoons of the hot water and stir until it has completely dissolved.

   Mark done

3. Add the whisky and the lemon juice and stir once.

   Mark done

4. Top up with the remaining hot water — let the kettle stand for a minute first, so it is hot rather than boiling.

   Mark done

5. Stud the lemon slice with the cloves, drop it in with the cinnamon stick, and leave to steep 2 minutes before drinking.

   Mark done

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Leftovers, Reheating and Keeping

Made to order, in the glass.

Good With

• A fire
• Shortbread
• A cold that is not going anywhere

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 17 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.