The Buildout The Hot Toddy
Jan 19, 2023
Pip Hanson, beverage director at O'Shaughnessy Distilling Co. and seasoned bartender with international stints, walks through the hot toddy’s simple template: spirit, hot liquid, and sweetener. Short takes on historical origins, spirit and sweetener choices, ratios and service tips. Pip shares his neoclassical recipe and inventive riffs for modern toddies.
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Lower ABV For Hot Drinks
- Reduce spirit quantity in a hot toddy because heat amplifies alcohol’s bite.
- Aim for an approachable ABV range (roughly 12–20%) and err on the lower side for hot service.
Give A Little Extra To Please Guests
- Honor customer requests for stronger pours when safe; small extra pours improve hospitality.
- Use modest increases (e.g., 10 ml) to satisfy patrons without big cost impact.
Tea Is A Modern Expectation
- Modern perception often equates hot toddies with tea, though historically tea was rare.
- Today’s expectations shape how people order and expect toddies to taste.
