Hot Toddy Time
Cafe Nell’s hot toddy menu includes the classic toddy, Hot Mojito, Ginger Tea, Black Tea, Bourbon Citrus Punch and Hot Buttered Rum.
The hot toddy is a good excuse to be buzzing at any hour of a very cold day. Some say the toddy originated as a tolerable way for 19th century womenfolk to drink scotch, others claim it was invented as a cure for the common cold, yet all we really need to know about this wondrous warming beverage is its four main components:
alcohol
hot liquid
sweetener
hint of citrus
It’s like a soothing cup of tea—with a bonus kick.
Darren Creely of Cafe Nell has caught the toddy bug, incorporating six strikingly different toddy blends into his fall cocktail menu. Creely believes that with the damp, at times dreary, weather that plagues Portland all fall and winter, toddies are just as fit for a nightcap as they are an afternoon pick-me-up. From the unexpectedly refreshing Hot Mojito to the rich finish of the Hot Buttered Rum, there’s a blend suited to every palate—not to mention every symptom—this chilly season.
Can’t make it further than the corner liquor store? Cafe Nell has given us a few toddy recipes to try at home:
Cafe Nell’s classic hot toddy, made with brandy, honey and lemon
Classic Hot Toddy
1.75 ounces brandy
1 heaping teaspoon honey
Hot water
Slice lemon (1 quarter)
Place spoon filled with honey into pre-heated specialty coffee glass/mug/cup
Add brandy
Top with hot water to within 1/4" of rim
Squeeze lemon wedge into hot water. Drop squeezed lemon wedge into cup
Stir to incorporate honey into the toddy
Cup warm mug with two hands, breathe, and gulp.
Classic Buttered Rum & batter recipe
Hot Buttered Rum, made with Nell’s homemade batter, is a sweet endnote to a chilly evening
1 stick unsalted butter (room temp.)
2 cups dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla
1 pinch salt (optional)
- All Spice can be substituted for the the nutmeg, cinnamon, and clove just keep in mind the that Clove can be very strong and easily take over all of the other spices
Hot water
1 3/4 oz. dark rum (I prefer Mt. Gay dark rum)
In a mixing bowl cream together the butter, cinnamon, nutmeg, clove and vanilla. Once completely mixed together, chill for 20 minutes until firm. Put 2 rounded tablespoons in a pre-heated specialty coffee glass, add the dark rum and top off with hot water. Mix thoroughly until all of the batter has dissolved. Serve with the mixing spoon still in the glass. Cradle the cup in your hands and sip. The Hot Butter Rum batter will keep until completely used. Skip the rum for a kid-friendly drink.
