The Hot Toddy is what people have been reaching for during cold weather since at least the 1700s. Whiskey, hot water, lemon, sweetener, and whole spices. It’s one of the few cocktails served warm, and the heat changes everything. The spices bloom in the hot water, the lemon brightens as the steam rises, and the whole thing smells like winter in the best way.

The spice steep

The cinnamon stick, cloves, and star anise need time to release their flavor into the hot water. Combine everything in the mug and let it sit for two to three minutes before your first sip. The longer it steeps, the more the spices come through. The drink changes character as it cools, starting aromatic and warming, then settling into something richer and more complex as the spices concentrate.

Swap the simple syrup for honey if you want a more traditional version. Honey adds a floral sweetness that pairs naturally with the spices and lemon. Dissolve it in the hot water first so it incorporates evenly.

The whiskey alternative

Lyre’s American Malt brings caramel and oak that feel right in a warm drink. The heat amplifies those notes in a way that ice-cold cocktails can’t. You get more aroma and more warmth from the spirit when it’s served hot. If you want a brighter, more citrus-forward version, try a lighter spirit and increase the lemon slightly.

When to make it

The Hot Toddy is a cold-weather drink by nature, but it’s also good when you’re feeling under the weather. The hot water and steam help with congestion, the lemon provides vitamin C, and the spices are warming from the inside out. Keep a batch of the spice mix pre-measured in small bags and you can assemble one in under a minute. The Old Fashioned is the room-temperature counterpart if you want the same spirit in a different format.