Warm the Body and Soul With a Hot Toddy

Written by Armand Kohn on . Posted in Food/Dining

Fall is by far my favorite season. Flannel shirts, light jackets, and sweaters are my favorite wardrobe; the fall colors in the trees are gorgeous to look at; and the brisk air makes people crave warm comfort foods like hearty soups and fragrant tea.

As the nights grow colder we move from the classic cocktails shaken over ice to alternative drinks that warm both the body and soul. From hot coffee spiked with Baileys to spiced cider with whole apple chunks, there are multiple delicious hot cocktails that lends themselves to curling up with a good book after a late night eating holiday food. The heat also acts as a digestive aid and can help all that food settle nicely.

A hot cocktail with a simple recipe plus lots of potential for personal interpretation is the Hot Toddy. This drink is simply tea mixed with whisky. I include the steps to making your own tea below, but you can use any tea that you enjoy. In fact, you can make your own versions of Hot Toddies by using different liqueurs or flavored spirits and interesting tea bags. Maybe you want to try a tropical tea with some passionfruit rum, or apple tea with some cinnamon whiskey — the options are basically endless. Let your creativity shine and enjoy some liquid warmth after your Sukkot dinner this year.

Good luck behind the bar.

Hot Toddy


  • Hot water
  • 5 cloves
  • 1 lemon peel
  • 2 teaspoons brown sugar
  • 1/2 ounce lemon juice
  • 1 teaspoon ginger powder
  • 2 ounces whiskey

First make the tea, either in a mug for a single portion or in a pot with properly adjusted measurements. Embed the cloves into the lemon peel by firmly pushing them in. Dissolve the sugar in the hot water; once it is fully dissolved, add the ginger powder and lemon juice and let sit for two to five minutes.

Finally, add your whiskey and enjoy. As always, all measurements are merely a starting point and can be adjusted to personal preference. 

By Armand Kohn

 Armand Kohn is a certified bartender and University of Maryland alumnus. He currently resides in Michigan, where he is beginning culinary school this fall. Send your questions and comments to This email address is being protected from spambots. You need JavaScript enabled to view it. .