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Hot toddy triplets

Name: Hot Toddy triplets
Cook time: 10 min
Yield: 1
Ingredients: 25ml (1 shot) Black Bottle Scotch Whisky; 25ml (1 shot) Klipdrift Premium Brandy; 25ml (1 shot) Jameson Irish Whiskey; 75ml (3 shots) hot water; 15ml (1 tbsp) organic honey; 7,5ml (1½ tsp) cloves; 2 cinnamon sticks; 7,5ml (1½ tsp) ginger flakes; 3 dehydrated grapefruit wheels (see ‘Cook’s tip’)

July 27, 2017 (Last Updated: March 25, 2020)

Originally created in Ireland by the physician Robert Todd, who was well known for his hot-drink flu prescription, known as the ‘hot toddy’.

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Hot Toddy triplets

Serves: 1

Cooking Time: 10 mins

Ingredients

25ml (1 shot) Black Bottle Scotch Whisky
25ml (1 shot) Klipdrift Premium Brandy
25ml (1 shot) Jameson Irish Whiskey
75ml (3 shots) hot water
15ml (1 tbsp) organic honey
7,5ml (1½ tsp) cloves
2 cinnamon sticks
7,5ml (1½ tsp) ginger flakes
3 dehydrated grapefruit wheels (see ‘Cook’s tip’)

Instructions

Using 3 medium-sized jars, pour each spirit into its own jar. Add 25ml (1 shot) of hot water to each jar, then add 5ml (1 tsp) honey to each jar. Slowly stir until the honey has dissolved.

Pairing the Black Bottle with the cloves, Jameson with the cinnamon sticks and Klipdrift with the ginger, add each ingredient and gently stir or serve on the side.

Notes

To dehydrate grapefruit wheels, slice a grapefruit in half and cut 6 – 8 wheels. Place a metal cooling rack over a baking sheet and arrange the wheels in a single layer across the rack – this keeps the wheels elevated while drying, so that air can get underneath them. Dry in the oven at 140˚C for about 2 hours. Once your wheels have completely dried out, remove from oven and store in a sealed container.