In the days before central heat, anything that added warmth to winter was a good thing, including punch.
Because a hot toddy requires its base liquor to have a fair amount of body, use a single-malt Scotch rather than a blended one. Single malts are generally distilled in pot stills, which create spirits with a heavier body than column stills.
- 1 lemon, thinly sliced
- 1/2 cup demerara or turbinado sugar
- 1 quart water
- 2 1/2 cups Scotch whiskey
- Nutmeg, freshly grated
- Combine the lemon, sugar and water in a 2 to 3 quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes.
- Add the Scotch and stir to combine. Set the slow cooker to low and serve warm with lemon slices and nutmeg.