Classic Hot Toddy

Jami Hawkins, co-owner of Common Spirits, Goshen’s soon-to-open cocktail bar, says she adores this hot toddy recipe from Pizzeria Venturi in downtown Goshen, Indiana. “The care that goes into making the Venturi Hot Toddy is why I love it so much. It’s a tad time-consuming, but the small details really matter—from preheating the bourbon and honey to the clove-studded lemon. It’s simple and delicious.”
Photography By D. Lucas Landis | November 25, 2015


Recipe courtesy of Pizzeria Venturi 

Serves 1 

1–1½ ounces bourbon whiskey 

1 teaspoon honey 

3 drops Angostura bitters

4 ounces hot water

1 lemon wedge

3 whole cloves 

Nutmeg, freshly grated

Preheat a mug by filling it with hot water. Place the bourbon, honey, bitters and about 1 ounce of hot water in a double shaker or whisk together in a small bowl to fully dissolve the honey. Stud the lemon wedge with cloves, set aside.

Empty the preheated mug, fill with the honey bourbon mix and add the remaining 3 ounces of hot water. Top with the clove-studded lemon wedge and grate the nutmeg over the center of the mug. Serve hot.

For a nonalcoholic alternative, see our web-exclusive Hot Cider Toddy recipe.

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