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Hot toddies are a classic winter beverage, and because they include a substantial portion of hot water, they are a wonderful foundation for adding tea. Using tea in your toddy incorporates unique flavors that can elevate your mixture, while still retaining the familiarity of this comforting drink. Find three original recipes below developed by Head Teamaker Tony Tellin for Bulleit.

Kentucky Meadow Hot Toddy


This cocktail has flavor profiles of maple and apple, a perfect pair for colder weather. The chamomile in our No. 67 Meadow pairs well with apple and has a floral, woody character. Adding green apple skin adds tannin, acidity and further drives apple top notes and flavor. Together cinnamon and nutmeg create a mulled spice and apple pie like spice complexity.

Instructions

  1. Place 1 Smith Teamaker Meadow sachet in a cup or mug.
  2. Add boiling water, leaving room for the whiskey.
  3. Steep 5 min.
  4. Add 2 oz. Bulleit Bourbon.
  5. Remove tea sachet.

Recommended Twists or Additions

  • Add green apple peel
  • Add cinnamon stick
  • Add 1 tablespoon raw honey or maple syrup
  • Garnish with apple wedge
  • Shave nutmeg on top of final beverage
Kentucky Meadow Hot Toddy

Winter on the Frontier Toddy


Bergamot is known for its citrus and floral notes, so No. 55 Lord Bergamot brought a wonderful flavor profile into the mix. Adding lavender and lemon peel is my favorite way to enjoy this hot toddy. I get a lot of vanilla from Bulleit Rye, making a drink that’s a little floral, but not too sweet.

Instructions

  1. Place 1 Smith Teamaker Lord Bergamot sachet in a cup or mug.
  2. Add boiling water leaving room for the whiskey.
  3. Steep 5 min.
  4. Add 2 oz. Bulleit Rye.
  5. Remove tea sachet.

Recommended Twists or Additions

  • Add lemon peel
  • Add French lavender
  • Add pink peppercorns
  • Garnish with lemon
Winter on the Frontier

Hot for Rye Toddy


The wood and fruit top notes and creamy center of No. 13 Red Nectar complement the vanilla and oak character of Bulleit Rye in this hot toddy recipe. The orange peel adds citrus, building on the mulled spices and natural spice elements of the Rye. Rooibos and Honeybush herbal infusions are both grown and sourced from South Africa, which is what inspired the name for this drink. This is a comforting hot toddy best enjoyed in front of a roaring fire.

Instructions

  1. Place 1 Smith Teamaker Red Nectar sachet in a cup or mug.
  2. Add boiling water, leaving room for the whiskey.
  3. Steep 5 minutes.
  4. Add 2 oz. Bulleit Rye.
  5. Remove tea sachet.

Recommended Twists or Additions

  • Add orange peel
  • Add 1-2 cloves
  • Add 1 cinnamon stick
  • Add 1 tablespoon raw honey
  • Garnish with lemon wedge
Hot for Rye Toddy