In honour of National Hot Toddy Day today, Old Pulteney has created a Salted Honey Hot Toddy recipe, a spiced, maritime twist on the well-loved classic. Featuring a 12-year-old Scotch from northernly shores and tasting notes of herbaceous, salted honey, anise, and baking spice, this is the perfect drink to cosy up in front of the fire with on a midweek January eve.
Ingredients
50 ml Old Pulteney 12 Years Old
20 ml Salty Honey syrup*
15 ml lemon juice
100 ml freshly brewed black breakfast tea
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Method
Combine all ingredients in a glass. Enjoy while nice and warm!
*To make the syrup
Add 100 g honey to a pot and heat it up. Watch for it to bubble away and eventually it'll start to go dark in colour as the sugars caramelise. While you wait, make a cup of black tea. When the honey is nice and dark, add the tea along with some slices of ginger, lemon peel and a tablespoon of peppercorns. Simmer for about 20 minutes to allow to infuse, then take off the heat and strain. When it's cooler, add in a good pinch of salt to taste.
Salted Honey Hot Toddy Recipe
Ingredients
50 ml Old Pulteney 12 Years Old
20 ml Salty Honey syrup*
15 ml lemon juice
100 ml freshly brewed black breakfast tea
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method
Combine all ingredients in a glass. Enjoy while nice and warm!
*To make the syrup
Add 100 g honey to a pot and heat it up. Watch for it to bubble away and eventually it'll start to go dark in colour as the sugars caramelise. While you wait, make a cup of black tea. When the honey is nice and dark, add the tea along with some slices of ginger, lemon peel and a tablespoon of peppercorns. Simmer for about 20 minutes to allow to infuse, then take off the heat and strain. When it's cooler, add in a good pinch of salt to taste.
