Tag Archives: lemon juice

Hot Toddy

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Regardless of how well you look after yourself – exercising daily (by shaking cocktails until 1am), ensuring your diet is balanced (by following gin flights with whisky flights) and taking time out to be with your loved ones (as long as they’re at a good bar) – you’re bound to get ill sometime. When that happens, you might feel the strange urge to stop drinking. Don’t worry – that’s just the fever talking. What you need is a hot toddy.

INGREDIENTS

15-30ml rum or whisky, to taste (I used Sailor Jerry because the lass on the label is clearly the picture of health and something to aspire to)

15-30ml lemon juice, to taste (I used equal parts lemon juice and rum)

1 teaspoon honey

boiling water

lemon slice, to garnish

GLASS

A mug or heatproof glass

METHOD

Add the rum, lemon juice and honey to your vessel of choice. Top with boiling water and stir to dissolve the honey. Add the lemon slice, then stagger around the house feeling sorry for yourself and pretending you’re a pirate because hey, you’re delusional with fever and being a pirate sounds like fun.

TASTES LIKE

The lemon and honey drinks you had as a kid, only better, because rum.

RECIPE BY

Seemingly everyone has a recipe for a hot toddy, with some calling for a cinnamon stick garnish, others swearing you have to use whisky, not rum, and still others saying you can use whatever spirit you have on hand. We’re not sure a vodka hot toddy would be any good but hey, whatever gets you through the night, sicko.

 

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Bourbon Triple Sour

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Some cocktails last through the ages; others die out like the dinosaurs. I’m hoping the Bourbon Triple Sour is in the former category.

The clue is in the title; it’s got bourbon in it, and it’s sour. But it’s a balanced sourness that’s offset by the bourbon’s caramel-ness; and with a gentle orange flavour tying it all together, it’s sort of like drinking citrus cordial for adults. It’s refreshing and tart and tastes way better than it sounds – try it.

INGREDIENTS

30ml bourbon (I used Hogs 3 Bourbon)

30ml triple sec (I used the Marie Brizard brand)

30ml lemon juice

5ml sugar syrup

GLASS

Old-fashioned

METHOD

Pour all ingredients into a cocktail shaker that’s half-full of ice. Shake it. Shake it more. Harder. Keep shaking. OK, you’re done. Strain into a glass that’s half-full of ice. Garnish with a lemon wedge. (The original recipe calls for a cherry and a slice of orange AND a slice of lemon as a garnish. If you want a fruit salad in your face while you’re drinking. go for it.)

DEGREE OF DIFFICULTY

Maybe one degree, since you have to squeeze a lemon. Can you have one degree of difficulty? Gah, I don’t know, I’m not a mathematician.

RECIPE BY

This recipe appears in The Cocktail Bible by Steve Quirk (New Holland Publishers, 2010).

NOTE

One of the good things about this recipe is it doesn’t try to be high-fallutin’. There’s no requirement that you use top-notch bourbon, and it actually calls for triple sec instead of Cointreau (yes, I know the two are different things and have their own qualities, and I know triple sec is pretty damn good in a cocktail, but I’m a snob and still think Cointreau is better). While I’m tempted to try making this drink using, say, Buffalo Trace bourbon and Cointreau, I’m not sure there’s any point – it’s great just as it is. One day I’ll do an A-B test and find out which one is best – it’s a dirty job, but someone’s gotta do it. If you’ve already conducted such a scientific experiment, please let me know the results in the comment section below. Cheers!

PHOTO CREDIT

Gertrude the dinosaur appears courtesy of Make it Wednesday: https://www.facebook.com/MakeitWednesday

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