Hot Toddy
Toddy
재료
조리법
STEP 1 Whisk the whisky and honey together and split between 2 heatproof glasses. Add half of the cinnamon stick to each, then top up with 200ml boiling water. STEP 2 Add a splash of lemon juice to each, then taste and add more to your preference. Finish each with a slice of lemon, studded with a clove, and serve immediately.
핫 토디는 위스키와 꿀, 시나몬, 레몬 주스, 정향을 결합하고 끓는 물을 붓는 클래식한 따뜻한 위스키 음료입니다. 따뜻한 날씨 음료로도, 기침과 감기의 전통적인 민간 요법으로도 소중히 여겨집니다. 향신료, 시트러스, 달콤함의 상호 작용이 가장 만족스러운 핫 칵테일 중 하나로 만들어줍니다.
History & Origins
The Hot Toddy has roots in 18th-century Scotland and Ireland, where whisky was mixed with hot water, honey, and spices as both a medicinal and recreational drink. The word 'toddy' derives from the Hindi 'tāṛī,' a fermented palm sap drink introduced to British colonial drinkers in India. The drink spread throughout the British Isles and North America, where it became a winter staple.
Tasting Notes
Aroma: Warm whisky, honey sweetness, cinnamon spice, and sharp lemon zest create an inviting, steamy bouquet. Palate: Soothing and warming, with honey's floral sweetness, whisky's malt, lemon's tartness, and a deep clove and cinnamon spice. Finish: Long and warming, with a honeyed spice lingering as the heat fades.
Pro Tip
Use boiling water and serve immediately in a heatproof glass to keep the drink hot; add the lemon juice just before serving to preserve its bright acidity.
사용된 기법
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