Fashioned

Winter calls for a drink that warms you from the inside out—and few cocktails do that as elegantly as the Hot Toddy. Structurally, a toddy is simply an Old-Fashioned that swaps hot water for cold, with whiskey as its core, a touch of sweetener for balance, and bitters to spice things up. 

However, changing the temperature of the drink calls for other adjustments. Heat heightens the perception of alcohol, so a toddy must be “lengthened”—that is, more diluted—to avoid tasting too boozy. Heat also lifts volatile aromas to your nose before the first sip, which can be gorgeous when you lean into fragrant spirits and aromatic garnishes.  

Because toddies run hotter and more diluted than their chilled cousins, they need a bit more sweetener and seasoning to avoid feeling thin. A small squeeze of lemon doesn’t acidify the drink so much as it seasons the whole—bringing spirit, sweetener, bitters, and hot water into harmony. 


Here’s our house recipe:

Death & Co’s Hot Toddy

• 2 lemon wedges
• 1½ ounces bourbon
• ¾ ounce Honey Syrup (see Note)
• 1 dash Angostura bitters
• 4 ounces boiling water
• Garnish: 2 lemon wedges and nutmeg

Squeeze the lemon wedges into a heatproof mug, then add the bourbon, honey syrup, and bitters. Pour in the boiling water, grate some nutmeg over the top, and garnish with the lemon wedges. 

Note: To make Honey Syrup, combine 2 parts wildflower honey with 1 part hot water in a bowl and whisk until thoroughly blended. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.



Once you understand the basic template for a Hot Toddy, the drink becomes very adaptable, with each component (including the hot water) up for reinterpretation. Here are some tips for making your own toddy riffs:

Choose fragrant cores. Spirits with expressive aromatics bloom in heat. Calvados is especially comforting—its apple perfume feels like a wool sweater when warmed. Cognac, aged rum, and other whiskies also shine. 

Sweeten with character. Honey syrup is classic, but maple syrup brings robust flavors that love whiskey, apple brandy, and rum—as well as herbs like rosemary and spices like nutmeg. 

Infuse for aroma. Tea-infused spirits add warmth without heaviness; we especially like chamomile-infused rye. To make your own, combine 1g tea with 100ml rye and let steep at room temperature for 1 to 2 hours, then strain. 

Swap the water. Try hot apple juice or cider in place of water for a plush, orchard-y profile. Keep sweetness in check by dialing back your syrup. 


Play around with bitters and garnishes. Start with a dash of aromatic bitters (such as Angostura), then consider adding a dash of other bitters that will complement the spirit—orange and cardamom go great in the classic recipe. For garnishes, you’ll often fine freshly grated cinnamon and dehydrated citrus wheels adorning our toddies, or you can experiment with hearty herbs and other fruit as well. 

Whether you stick with bourbon and honey or wander into calvados, maple, and spice, the toddy’s Old-Fashioned bones give you a flexible template for cold-weather creativity—built to warm, soothe, and perfume the room while you sip.