Publication: I'm Not Martha
Nurse Lizzy prescribes a hot toddy. | |
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I'M NOT MARTHA - Wednesday, January 23, 2008
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Hi! I'm Lizzy!! and I'm not Martha!!!
In case you've been missing me....you are not alone. I've
been missing me, too. It's cold and flu season and because
I have an industrial strength immune system, I am the
designated nurse. At some point in their convalescence a
toddy will be prescribed by Nurse Lizzy!
Like a wool sweater or a log fire, a steaming hot toddy is a
simple but sublime winter warmer. Traditionally composed of
a shot of spirits (gin, rum, or whiskey), a spoonful of sugar,
and hot water and garnished with nutmeg, this uncomplicated
cocktail has eased generations through the pains of storms
and sickness.
Proper toddy drinking has acquired its own customs and ac-
coutrements, such as the use of the toddy glass (a short
mug or stemmed glass with a handle) and the toddy stick
(a knob-ended swizzle stick that's used for giving the
cocktail a stir) I've even got a recipe for Apple Toddy
which contains a whole baked apple.
While the toddy remains the most widely known, dozens of
variants abound—the blazer, hot buttered rum, and of course
the Virgin Toddy for children and the non-tipplers has
medicinal benefits. I haven't consulted a doctor on the
matter, but I can state with certainty that my highly un-
scientific experiments have found few ills that a full toddy
glass in hand can't diminish.
So, take my word for it... don't wait until the sniffles
strike to mix one up. Take a hot toddy (or two) tonight, and
call it preventive care.
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
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* VIRGIN TODDY
Makes 1
1 tablespoon mild honey
2 teaspoons fresh lemon juice
1/4 cup boiling-hot water
Put honey, and lemon juice in a 6-ounce mug. Top off with hot
water and stir until honey is dissolved.
* HOT TODDY
Makes 1
Cognac, single-malt scotch, and some dark rums, ryes, and
bourbons (like Woodford Reserve), produce the best results.
1 teaspoon white granulated or demerara sugar (honey if you
like)
3–4 oz. boiling water
2 oz. cognac, single-malt scotch, or pot-stilled rum, rye, or
bourbon.
To a warmed toddy glass, add the sugar, boiling water, and
spirits. Stir with a toddy stick and serve.
* 69th REGIMENT PUNCH
serves 1
This recipe is adapted from Imbibe!: From Absinthe Cocktail to
Whiskey Smash, a Salute in Stories and Drinks to "Professor"
Jerry Thomas, Pioneer of the American Bar (Perigee, 2007) by
David Wondrich. The "Professor" Jerry Thomas himself once
called this drink "a capital punch for a cold night." We
couldn't agree more.
1 tsp. demerara or turbinado sugar
1 half slice of lemon
1 oz. Irish whiskey, preferably pot-stilled
1 oz. Scotch whisky, preferably pot-stilled
Rinse a heavy-duty old-fashioned glass with hot water, then
add sugar, lemon, and 1/2 cup boiling water. Add whiskeys and
stir with a toddy stick. Serve immediately.
COLD AND FLU TODDY
serves 1
1 tbsp Lemon juice
1 oz Triple sec
2 oz Boiling Water
Mix ingredients and serve hot. Superb for clearing up chest
congestion and relief of general cold & flu symptoms.
If you have a crowd coming for a fireside evening or an entire
group of sick adults you are tending try this:
* HOT BUTTERED RUM
makes about 16 servings
Hot buttered rum is part of an American colonial tradition in
which flavorful ingredients, such as molasses, were added to
soften the harsher rum available in years past. This is an ad-
aptation of a recipe that appears in Trader Vic's Bartender's
Guide (Doubleday, 1972).
3/4 lb. softened butter
1 cup dark brown sugar
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
Salt
24 oz. aged rum (rhum vieux)
Beat butter and sugar in a bowl with an electric mixer until
fluffy. Add nutmeg, cinnamon, cloves, and a pinch of salt and
beat again to combine. Chill buttered rum base until ready to
use, up to 2 weeks.
To make 1 hot buttered rum, put 2 heaping tbsp. of the
buttered rum base and 1 1/2 oz. of the rum into an 8-oz. mug
and fill with boiling water. Stir to melt and mix; serve at
once.
* APPLE TODDY
makes 1
1 baked apple (simple one)
1 tbsp superfine sugar
1 glass Applejack® brandy
1 nutmeg
Place the baked apple, sugar and applejack into a glass or
mug. Fill the glass two-thirds full with boiling water, and
grate a little nutmeg on top.
Serve in a mug.
So keep warm inside and out. A nice lap blanket, wooly
socks, a good book, and a real nice toddy.
Lizzy
Questions...Comments...? email Lizzy
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