If you’ve had trouble finding a recipe for a traditional Hot Toddy, welcome to the club. The proper ingredients for this heated drink are surprisingly hotly debated. Even the origin of the name is not exactly known, but suspected to have come about in the 1700s. Due to frequent trade between Britain and India at the time, some sources claim the drink borrowed its named from a popular Indian beverage called a Toddy, made from fermented palm tree sap. Other writers have suggested the name was inspired by a source of preferred water in Edinburgh, Scotland known as Tod’s Well (Todian Spring), as mentioned in the 1721 poem The Morning Interview by Allan Ramsay.
You will be relieved however to know that there is some common ground detailing what the basic building blocks should be: an alcoholic spirit, a sweetener, lemon and some kind of warm base (tea, cider or water). The recipe below makes use of fresh blackberry juice, both as a sweetener and a gorgeous color saturation enhancer.
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