Yes, It's the Whisky Talking

As the flu and cold season peaks, Jane and I have both been fighting off bugs we picked up on our flight home from the Baja peninsula - ours was a particularly unhealthy flight. Jane's been fighting her case off much more successfully than I have, and part of the reason, we suspect, is the number of Toddy's I've been making for her to ward off the cold.

"Hot Toddy" is a catch-all term for mixed drinks served at a warm temperature. All tend to feature some kind of hot beverage, an alcoholic ingredient, and a sweetener. And while I've come across recipes calling for tea or cider with brandy or even rum along with honey, the recipe I'm sticking to is the original Scottish Highland blend known simply as toddy. I tend to trust the Scottish on this, as they both lay claim to the world's finest whisky and know a thing or two about warding off the chill and the damp.

So, for those curious (and let it be stated upfront that those killjoys over at the American Lung Association now recommend people with colds avoid alcohol due to its dehydrating properties), here's the recipe we've been turning to, courtesy of Culinaria Europe. (I cut the measurements in half, though - 1 cup of whisky is too much even for me!)

Hot Toddy

Boiling Water
3 tsp sugar
1 cup Scotch whisky (ed.'s note: make sure it's good stuff)
4-5 whole cloves

Place sugar into glass or mug and pour in 1 cup boiling water.
When the sugar has dissolved, add the whisky and stir well.
Drop a few cloves into the glass for flavor.
When drunk hot, a Toddy is a good remedy for colds.