Tag Archives: hot cocktails

chartreuse toddy

The Chartreuse Toddy (good for what ails!)

A conversation on twitter the other night, combined with the dip in ambient temperatures has got me thinking about those spirits that we consider "medicinal" and why we don't consider drinking them in hot form.   We all recongize the magical herbal powers of Fernet Branca, and talk in hushed tones about the mystical maceration of 130 herbs and spices in Green Chartreuse, but the default is to down a shot glass of it, much like medicine.  In fact, until recently, both Fernet Branca and Unicum (and for that matter even Jaegermeister) were available behind the counter at many pharmacies!

But to swig a shot is akin to taking the superhighway to one's destination, and missing the beauty of the scenic route!  Albeit it takes longer, but the surprises along the way more than make up for it.  I began to wonder why an ancient spirit such as Chartreuse has never been turned into a toddy — possibly one of the first "cocktail" incarnations ever invented.  Basic: spirit + sweet + warm non-alchohol base.  I've seen some combinations with hot chocolate, but that doesn't hold much appeal for me personally – I like Chartreuse, and feel the chocolate would overpower the herbal notes.

In the spirit of "if it ain't broke, don't fix it!" I'm keeping things simple here.  I love the herbal flavour of Chartreuse, and had just picked up a Tropical Lagoon (a white tea blend from Silk Road Tea) that I thought would be a perfect pairing.  A little lemon, a little honey or agave, and a knob of ginger, and you have a pretty tasty hot toddy!

Chartreuse Toddy

(Janice Mansfield, 2011)

  • 1 1/2 oz. Green Chartreuse
  • 1 tsp. honey or agave syrup
  • 2 quarter sized coins of ginger
  • 1/2 oz. lemon juice (or more to taste)
  • 5-6 oz. hot tea (I used Silk Road Tropical Lagoon, but you can pick a nice green or white tea with citrus notes)

In a heatproof mixing glass, bruise the ginger, and add the honey or agave syrup.  Add the Green Chartreuse, and lemon juice, and then the hot tea, stirring briefly to mix. Let stand 1 minute, and strain into a warmed mug,  Float a lemon slice on top.

 

Caveat: recently, the ever-talented Bradford Knudson from Swing Wine Bar in Olympia, created the Hot Buttered Fernet — a hot bevvie of epic proportions!  A pot was regularly at the simmer through the cold days of last winter over at Clives Classic Lounge, and I may have enjoyed a few ;) .

Disclaimer: I am considering going on a 30 days and nights of Chartreuse challenge in the new year, to see if the healing properties will be beneficial as a tonic, as some claim.  In this vein, I am determined to also come up with as many ways of consiming Chartreuse as possible.  Personally, I'm hoping for a more luxurious head of hair at the end of the month, but if it can help me feel as good as fussing about with an assortment of herbal tinctures, I say huzzah!!! 

the Snowday cocktail

The Snowday, a delicious warm cocktail

Today was a snowday here for most folks on the Wet Coast!  To be fair, it only takes a few cms to throw folks into a tailspin, but there are about 15 cms stacked up in the back yard!

What to do on a snow day, but sit back, enjoy some slow food, and have a nice hot toddy to warm up!

 

I recently made up a huge batch of dark marmalade, and have been craving that delicious sweet/citrus/bitter flavour lately.  I thought it would be translate quite well into a hot toddy concoction….

This is a slight nod to a Boulevardier — the bourbon version of the Negroni.  The orange notes of the marmalade riff quite nicely off the bourbon — I used Bulleit here, but Makers Mark would also work well with the citrus.  A little bit of Campari provides the final herbal/bitter edge to stop this toddy from being too cloying.

The SnowDay Hot Toddy

Janice Mansfield, 2011

  • 1 barspoon orange marmalade (dark and bitter preferably)

Dissolve the marmalade in a splash of hot water in a mug.  Add:

  • 1 oz. Bulleit bourbon (If you like your toddy a bit stronger, increase this to 1.5 oz.)
  • 1 generous barspoon Campari

Top with 3-4 oz. water

Garnish with an orange twist.  If you’re feeling creative, garnish this with an orange twist that goes on for miles and swirls around in the mug!!!