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Hot toddies are the ideal slow sippers and night caps — or to help chase the winter blues away.
Written by Holly Walker
As a key staple in any winter libations offerings, it satisfies on every level. The comforting embrace of the hot tea is perfectly offset by the bold flavours of spice while the citrusy kick of lemon brings the drink to life topped off with a boozy finish that warms the soul.
While toddies were traditionally made with whiskey, many inventive takes use gin for a new approach to a classic. This recipe is simple to make and a great serve courtesy of Bombay Sapphire gin.
Bombay Sapphire is a London Dry gin— though that may sound like a regional designation, it’s actually a style of gin that doesn’t use any artificial ingredients. Bombay Sapphire’s blend contains 10 hand-selected exotic botanicals from all around the world, such as coriander and juniper berries giving it a distinctive light, floral taste.
Named after Queen Victoria whose picture can be found on Bombay’s bright blue bottle, the Queen’s Toddy is a must-try this holiday season. Bombay’s classic, smooth flavour makes it a marvelous vessel for the rich and varied spices found in a hot toddy.
Bombay Sapphire (750 ml) is $28.95 and can be found at local LCBO‘s
The Queen’s Toddy
Ingredients:
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- 1 oz. Bombay Sapphire
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- .5 ozs lemon juice
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- .5 ozs honey syrup
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- 1 oz. apple cider (unfiltered juice)
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- 3 ozs. Orange Pekoe tea, boiling hot
- Garnish with a cinnamon stick
Directions: In a large mug, add the Bombay Sapphire, lemon juice, honey syrup and apple cider. Bring the Pekoe tea to a rolling boil and slowly add it to the mug. Stir the cocktail gently to mix and garnish before serving.
