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Course: Drinks
Keyword: Christmas, Cocktails, Fall, Holidays, Hot Toddy, Thanksgiving, Whiskey

Hot Toddy

Slow-cooker hot toddy in a clear mug garnished with a lemon slice.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 13 servings
In the days before central heat, anything that added warmth to winter was a good thing, including punch like the hot toddy. Here’s how to make this warm, nutmeg-spiced whiskey cocktail in a slow cooker.
Once upon a time in America, most of the Scotch that was consumed was blended rather than single malt. This was especially true when it came to hot punches and toddies and although single malts tend to deliver more body due to the fact that they’re distilled in pot rather than column stills, I still think your basic J. Walker does the trick here just fine.
This recipe first appeared in Season 13 of Good Eats.
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Software

  • 1 lemon, thinly sliced
  • 1/2 cup demerara or turbinado sugar
  • 1 quart water
  • 2 1/2 cups Scotch whiskey
  • Freshly grated nutmeg

Specialized Hardware

  • 2-to 3-quart slow cooker
Slow-cooker hot toddy in a clear mug garnished with a lemon slice.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 13 servings

Procedure

  • Combine the lemon, sugar, and water in a small 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 whiskey and stir to combine. Reduce heat to low and serve warm with lemon slices and freshly grated nutmeg.
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