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Publication: I'm Not Martha
Nurse Lizzy prescribes a hot toddy.

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        I'M NOT MARTHA - Wednesday, January 23, 2008

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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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.

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 
3–4 oz. boiling water
2 oz. cognac, single-malt scotch, or pot-stilled rum, rye, or 

To a warmed toddy glass, add the sugar, boiling water, and 
spirits. Stir with a toddy stick and serve.

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.

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:

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
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 

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.


Questions...Comments...? email Lizzy


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