Friday, January 11, has come to be recognized as National Hot Toddy Day. Hot Toddies have been known to keep drinkers warm on those chilly winter nights, traditionally made with whiskey, hot water, lemon, and honey.
The specific origin of the drink is unknown, but the drink is thought to have originated in the 18th century in Scotland, according to Make Me A Cocktail. The name may have been derived of Todd’s Well, Edinburgh's main water supply, or the “toddy,” an Indian drink made from palm tree sap.
Since the recipe for the Hot Toddy is not set in stone, Jaime Salas, National Milagro Ambassador, puts his own spin on the drink, using tequila, cloves and agave nectar.
“Lately I have been drawn to using cloves both in the kitchen and when making cocktails. It’s a great warming spice adopted by natives of present-day Mexico with the arrival of the Spanish and can now be found in present-day Mexican cuisine, including traditional,” he said.
Hot Toddy by Jaime Salas
- 1 ½ parts Milagro Añejo
- 1 part agave nectar
- 4 cloves
- 1 cinnamon stick
- 1 whole star anise
- 4 parts boiling water
- 1 lemon wheel
Combine agave nectar, spice and tequila in a heat resistant snifter or mug. Add boiling water. Squeeze lemon, drop it in, and store until agave nectar has melted.