A twist on the beloved hot toddy with Kashmiri spices and flavours.
By: Nitin Tewari, Bar & Beverage Consultant (Former Brand Ambassador, Bacardi)
INGREDIENTS:
45 ml Whisky
90 ml Apple Juice
1 Cinnamon Stick
2 Cloves
2-3 Orange Slices.
A Pinch Of Saffron
METHOD:
Heat all ingredients without whisky. Add whisky before service, into a glass cup. Garnish with spices and serve (and drink) warm.
3. Werther’s Hot Toddy
A perfect alternative to mulled wine and egg nog for the whisky lover looking for warmth.
By: Zaheen Khatri, Brand Ambassador for Grant’s India
INGREDIENTS:
1 part Grant’s Whisky
½ part Fresh Lemon Juice
6 Parts Water
10 pieces Werther’s hard caramel candies, crushed (can use Alpenliebe if Werther’s isn’t
available)
1 (2-inch) Cinnamon Stick
Garnish: (Optional) Lemon Slice & Cinnamon Stick
METHOD:
Combine water, 5 candies, and the cinnamon stick in a small saucepan. Heat over
medium until the candies dissolve. Remove from heat; discard the cinnamon stick. Dip the rim of a mug into caramel sauce; dip into the remaining crushed candies. Set aside. Stir in Grant’s and lemon juice. Carefully pour out into a prepared mug and garnish with lemon slices and cinnamon sticks, if desired.
4. Maya’s Toddy
A mix of agave and whisky with the soothing warmth of ginger and honey
By: Vikas Kumar, Bar Manager at PCO Delhi
INGREDIENTS:
45 ml Pistola Reposado
10 ml Laguvalin
5 ml Ginger Juice
5 ml Falernum
15 ml Honey water (2:1 ratio)
15 ml Lime Juice
METHOD:
Pour all the ingredients with a steady hand into a prewarmed glass tumbler. Top the mixture with 60 ml of hot water. Garnish with ginger candy (optional)
5. Hot Buttered Whisky
A take on the hot buttered rum with whisky and agave
By: Vikas Kumar, Bar Manager at PCO Delhi
INGREDIENTS:
30 ml Laphroaig
30 ml Pistola Anejo
5 gm Unsalted Butter
7.5 ml Agave Nectar
METHOD:
Mix all the ingredients together in the pre-warmed glass and mix it well with 60ml of hot water. A garnish of grated nutmeg goes a long way!