Hot Drinks Flashcards
Toddy Cocktail?
Ingredients:
Scotch Whisky
Water
Lump of Sugar
Preparation: Serve warm or cold. This is a cocktail made to be tinkered with.
Presentation: Mug, or glass with a handle if served hot, old fashioned glass if served at room temp.
History: The Toddy, originally a Whisky Toddy is one that started off very basic. The word toddy made its way to the UK through trade with India where it was a customary pine-sap fermented beverage. It was then adapted to a method by where one would simply add a sweet ‘sap’ to a spirit, Scotch originally. It was simply sugar disolved in water and served with one ice cube in a tumbler. By the1830’s the Toddy approach was in the US, and was applied to many spirits; Gin, Apple Brandy and American/Canadian Whiskey being the most popular variants. By the Civil War, the Toddy was served either with hot water used to dilute the sugar, or the original way with one ice cube. In Jerry Thomas’s 1887 cocktail book he has a hot and cold Toddy entry for each spirit, with a typical ratio of 2 parts water to one part spirit.
Preparations and Variations: Today if you were to order a Toddy at a bar, it would surely be a proprietary version of the hot Toddy. It may include cloves, lemon and other spices, be sweetened with honey and could be made with either whiskey or brandy.
Irish Coffee?
Ingredients:
1.5 oz. Irish Whiskey
1 tsp. Brown Sugar
6 oz. Hot Coffee
Heavy Cream
Preparation: Add whiskey, coffee and sugar to the mug. Top with Cold Cream.
Presentation: Coffee Mug
Bartender Comments: In order to ensure the cream floats, it must be lightly whipped. My preferred method is remove the coil from a hawthorne strainer and add it to shaker with the cream. Shake vigorously for ten seconds or so, et voilà! Pour the cream over the back of a barspoon to float it on top of the spiked coffee.
Tom and Jerry?
Ingredients:
12 eggs
3 oz. over proof Jamaican Rum
1 1/2 Tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground all spice
granulated sugar
Preparation: Separate the yolks from whites. Beat the whites stiff, and the yolks until watery. Combine the yolks and whites and mix thoroughly while adding all of the spices and rum. Then, while mixing add sugar until the mixture achieves a batter like texture. This base will keep well refrigerated as it is full of sugar and alcohol.
Presentation: Take 1 table spoon of the batter, add 2 ounces of brandy and stir in boiling water to desired dilution based on taste. Serve with a spoon in a mug.
History: While Jerry ‘The Professor’ Thomas is always associated with this drink, its original form was created by an 1820’s British journalist named Pierce Egan. It was, and has always been a variant on a traditional egg nog. Egan’s original recipe called for the whipping of eggs, brandy, spices and sugar to be cut with hot water rather than be diluted by the standard method of shaking the ingredients with with ice. Jerry Thomas took the cocktail and pushed it to greatness by simply employing some basic culinary techniques to achieve a completely different texture. We have put forth the recipe that he published in his Bar-Tenders Guide(1887).
Preparations and Variations: Mr. Thomas adds that when mixing in the sugar, a few ounces of soda water will help keep the sugar from settling on the bottom. You can also substitute a rich 2:1 gomme syrup made from either white or Demerara sugar. He also sites a variation for the “adept patrons” where the brandy is reduced and blend of different rums are added when serving.
The recipe for the base above can be reduced in size to keep it fresh.
Other modern variations replace the hot water with hot milk, and even hot cocoa.
