the Bergen County Historical Society
River Edge NJ, Friday’s Fare at Historic New Bridge Landing Hot Toddy Any five mixologists will give you five different versions, accounting for its murky origin. It was [and still is] popular in 18th century Edinburgh pubs serving Scotch Whisky & boiling water to fend off the bitter damp. [Water for the drinks was drawn from Tod’s Well, the largest pub that time. Could be the origin of “Toddy” and “well drinks”?].
A 1786 written recipe states it was made of liquor, hot water, sugar & spices. Expanded trade routes at the time offered sugar & spices added in the strong liquor making it “gentle” for woman. Honey was also added, and Americans might use maple syrup. In mid-19th century, Dublin physician Robert Bentley Todd prescribed his cure-all of brandy, canella [a Caribbean bark spice spice similar to cinnamon], sugar, & hot water. The spirit is a local’s choice; an Irish toddy uses Irish Whiskey, a Southern Toddy uses Bourbon, etc. The orange or lemon fruits & star anise or cloves may be swapped out for a cinnamon stick & apple slice. Basic recipe; 2 oz. spirit, 8 oz water [or tea], cloves [or spice of choice], 1 tablespoon honey or sugar, and 1 teaspoon lemon juice & lemon slice [or fruit of choice]. Used rum as the spirit with chamomile tea, one tablespoon of honey, cinnamon stick and apple slice and was rather nice on a chilly, rainy April day. BergenCountyHistory.org
