Originally created in Ireland by the physician Robert Todd, who was well known for his hot-drink flu prescription, known as the ‘hot toddy’.
Hot Toddy triplets
- 25ml (1 shot) Black Bottle Scotch Whisky
- 25ml (1 shot) Klipdrift Premium Brandy
- 25ml (1 shot) Jameson Irish Whiskey
- 75ml (3 shots) hot water
- 15ml (1 tbsp) organic honey
- 7,5ml (1½ tsp) cloves
- 2 cinnamon sticks
- 7,5ml (1½ tsp) ginger flakes
- 3 dehydrated grapefruit wheels (see ‘Cook’s tip’)
Using 3 medium-sized jars, pour each spirit into its own jar. Add 25ml (1 shot) of hot water to each jar, then add 5ml (1 tsp) honey to each jar. Slowly stir until the honey has dissolved.
Pairing the Black Bottle with the cloves, Jameson with the cinnamon sticks and Klipdrift with the ginger, add each ingredient and gently stir or serve on the side.
To dehydrate grapefruit wheels, slice a grapefruit in half and cut 6 – 8 wheels. Place a metal cooling rack over a baking sheet and arrange the wheels in a single layer across the rack – this keeps the wheels elevated while drying, so that air can get underneath them. Dry in the oven at 140˚C for about 2 hours. Once your wheels have completely dried out, remove from oven and store in a sealed container.