Mocktail basics: Toddy Mocktails

The toddy cocktail has a rich history that traces back to the early 17th century. Originating in British colonial India, it was initially used as a medicinal drink to help alleviate cold and flu symptoms. The term “toddy” is believed to have been derived from the Hindi word “tārī,” which refers to a beverage made from the sap of palm trees.

The toddy cocktail is known for its soothing and warming properties, making it a popular choice during colder months. It is typically made by combining a base spirit, such as whiskey or rum, with hot water, sweetener (often sugar or honey), and various spices and citrus fruits. Some of the common ingredients used in toddy cocktails include cinnamon, cloves, nutmeg, lemon or orange zest, and sometimes tea.

The preparation of a toddy cocktail involves heating the water, spices, and sweetener in a saucepan until the flavors are infused. Then, the base spirit is added, and the mixture is strained into a glass or mug. The warm and aromatic toddy is often garnished with a cinnamon stick or a slice of lemon or orange. It is enjoyed for its comforting and soothing qualities, making it a popular choice for those seeking a non-alcoholic alternative during the winter season.

The toddy cocktail can be adapted into a delightful mocktail version by omitting the base spirit and adjusting the recipe accordingly. This non-alcoholic toddy often uses herbal tea or flavored syrup as a substitute for the spirit, along with hot water, sweetener, and the desired spices and citrus fruits. The result is a fragrant and comforting beverage that can be enjoyed by all, especially during chilly evenings or as a soothing remedy for a common cold.