According to cocktail historian David Wondrich: “The hot toddy was the original way single-malt scotches were consumed as they were considered to be ‘lesser quality’ whisky in contrast to the art of blended scotch.”

INGREDIENTS:

1.5oz  Scotch whisky (preferably a blended or Highland whisky.)

1 Tbsp honey

0.5 oz fresh lemon juice

4 oz hot boiled water (allow a few minutes to rest after boiling)

Garnish: Lemon wheel, star anise (optional) and/or cinnamon stick.

METHOD: 

Place whisky in a heatproof mug, preferably glass, and add the honey and lemon juice. Stir well until honey is fully dissolved. Top with hot water, adding more if you like. Garnish with a lemon wheel, star anise pod and/or cinnamon stick. Serves 1.

—by Matthew Benevoli