Hot Toddy Sorbet—which we bring back every year when winter settles in for the long haul—is a delicious cocktail of bright flavors and color. Modeled after a whiskey-fueled hot toddy recipe used by Jeni’s mother and grandmother, our refreshing perennial sorbet calls for cayenne, ginger, Maker’s Mark bourbon, pectin, and lemon and orange juices.
Of course, versions of the hot toddy (from the Indian toddy) have been made for centuries. Toddy approaches range from involved (clove-studded fruit; cinnamon sticks, etc.) to straight-up simple as simple can be.
Will Diemer, consummate bar tender at the Flatiron Bar and Diner in Columbus, recently shared his take on the hot toddy. Will’s straight-forward recipe is as no-nonsense as his firm handshake. Check it out:
Will Diemer’s Hot Toddy
- Hot water (to warm the glass)
- 1 sugar packet (2 to 4 grams)
- 3 to 4 ounces hot water
- 1 generous shot Bourbon whiskey (whatever brand you like)
- Fresh lemon peel
Preheat the glass with hot water for a moment, just to warm it up a bit (10 to 20 seconds or so). Empty the glass. Add the sugar, followed by the hot water and one generous pour of bourbon. Line the rim of the glass with a twist of lemon, add the rind to the toddy, and serve.