Hot Buttered Cider
Toddies as we know them can be traced as far back as the mid-nineteenth century, although “toddy” is mentioned as the name of a drink in records going as far back as 1638. The primary application of buttered toddies in the nineteenth century was the treatment of cold and flu symptoms. It may not have any true medicinal properties, but it sure does feel nice on a sore throat!
We found this recipe in Gaz Regan’s The Joy of Mixology, our favorite mixological tome. Regan credits the recipe to bartender Nick Hydos at New York’s Painter’s Tavern. In the book, it was called a Hot Buttered Rum – but we have a more rum-forward recipe we prefer for that moniker. Apple cider is really the star of this recipe, so we’ve changed the name to suit it. It’s such a good template, it holds up equally well with whiskey or brandy in place of the rum.
Ingredients
- ¼ part Honey
- 1 part Whole Clove
- 4 parts hot Cider
- 1 parts Dark rum or Spiced rum or Bourbon or Rye whiskey or Brandy or Aged rum or Blended whiskey
- ½ tsp Butter
- 1 dash Cinnamon
Instructions
Add the honey, clove, and hot cider to a heatproof mug or glass. Stir well to mix, and add the rum, butter, and ground cinnamon. Stir briefly with a cinnamon stick, and serve the drink with the stick in the glass as a garnish.
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- The Joy of Mixology by Gary Regan
Brad Boyd. Google Play Store 
