Want to reduce your energy bills and keep warm and healthy? Then just follow these steps :
1.Make yourself a hot toddy.
Everyone knows what makes the perfect, unbeatable keep out the cold. A toddy with real clout and terrific money-is-no-object cachet.
That’s three ounces of Hennessey Eclipse or $100,000 Remy Martin Louis X111 Black Pearl Cognac with 0.75oz of lemon juice and four tablespoons of unrunny $1000 per kilo Royal Yemen Sidr honey and boiling water. Plus ginger, clove, maple syrup, cinnamon stick, a $15000 Norwegian Arctic eider duck feather duvet and a snuggly $12900 hand-loomed in Nepal two-ply cashmere cuddle blanket. Or throw.
The word “toddy” comes from the Indian drink made with palm tree sap and spices. It may have been named after Tod’s Wel in Edinburgh from which the city’s pubs drew their water or Irishman Dr Robert Bentley Todd who prescribed a hot drink of brandy, “canella” (white cinnamon), sugar syrup, and water.
But no one has yet become the official Hot Toddy spirit.
I have met toddy fanatics who believe the true toddy should be made from “Glenmorangie Original” , “Laphroaig” or the new Isle of Raasay .
They happened to be Scottish. The ones who swear by Bushmills, Midleton and all things Irish tend to be Irish or cultured Scots. Generally speaking, intelligent people.
Others have less nationalistically advocated the medicinal powers of “Sailor Jerry”. But, when laid low in various parts of the States, I have also been influenced by those who trusted for their immunity against the common cold in “Bulleit” and a powerful dosage “Cazcabel Blanco” with agave syrup.
But, in the toddy-upmanship, you still can’t go very wrong with “Laird’s Apple Brandy”. The 88 Proof makes for the finest, most elegant expression of the toddy. Instant insulation via serenely-aged aged barrels. and the perfect early to midwinter snifter for the those disposed to be red-nosed between January and March.
I have felt ghastly in many places. And have been rescued in most states. A heavy cold in Manitoba led me to Canadian maple whisky while a bad cough and congestion in Chicago led me to Michigan’s “Zeppelin Bend”. In Tennessee, I was fortified by “Uncle Nearest” premium-aged. Uncontrollable dewlaps led me to a serious case of “Larceny”.
Last winter, freezing in Scotland, I discovered Watson’s Trawler Rum made by Ian MacLeod Distillers who can count “Glengoyne” and “Sheep Dip” in their portfolio. Diving into a heated Sheep Dip (made from sixteen different single malts) is just as reviving as absorbing a thermal blend of Charles Butler’s excellent Clotted Cream Toffee and divine Chocolate Honeycomb rum liqueurs.
After a heady concoction of both. My wife warms herself beside me absorbing my body heat as I exhale. I become a human radiator too if I warm some apple juice and add it to some Whitley Neill Blackberry gin to make “ A Queen’s High Tea”.
Welsh whisky liqueur is equally cold-proof and an economic heat conserver to swig to combat rising domestic heating bills.
“Danzy Jones” was a Welsh journeying stonemason, born in the 1870s who himself together by adding herbs and rosehip to his malt whisky. Isle of Anglesey-based Celtic Spirit is Wales’ oldest liqueur maker. And you warm to them quickly. Especially with heated ginger ale.
Their Celtic poteen and Innkeeper’s Tipple, either separate or chased, makes for equally thermally good drinking. A nip or three of Welsh Mountain whinberry whisky liqueur keeps runny noses at bay and the sniffles away.
My other default toddy ingredients are Bowsaw, Kadoo and Kirker Shamrock Whiskey.
But perhaps Finland provides the most dependable and powerfully effective hot toddy. It is called a “Fish” or “Fisu”. It consists of a “Koskenkorva Sauna Barrel” vodka into which , locals advise, you simply add some salty licorice “Tyrkisk peber” and then mix several “Fisherman’s Friends” lozenges. If it works in southern Ostrobothnia it should work anywhere.
Finnish pine tar “Terva snapsi” and Minttu” are another reliable north European methods of alleviating the shivers. Albeit by replacing them by the shudders.
Winter temperatures present a unique challenge to the human body. To survive you need a reliable distiller, a dependable hot toddy recipe and a good kettle.
I’ve just been told about east Berlin’s Rammstein rum. So that will go into the mix too. To put up another wall against the cold fronts. Along with some Adnams Suffolk blackcurrant gin. Mulled.