Cowboys’ Hot Toddies | Living North

Cowboys’ Hot Toddies



150ml Tennessee whiskey (Jack Daniel’s No.7 or Jim Beam work well) 
6 tsp muscovado/brown sugar 
6 cloves 3 cinnamon sticks freshly squeezed juice of 1 lemon 
6 lemon slices, to garnish 

a camping stove (optional) 
6 tin mugs

For a pleasant nightcap after a day on the beach and a sing-song around a driftwood fire, nothing compares to warming your hands and insides with a delicious hot toddy. There are many variations of the hot toddy; some use apple brandy and slices of apple, others say it’s sacrilege if not made with malt whisky from the Highlands. But I really like this version. It may not help your lasso skills, but a cowboy hot toddy will certainly have you ‘ye ha’-ing, if not perfecting the art of line-dancing before the night is out. 

Put a pan of water on the camping stove or fire and bring to the boil. Swill a little of the boiling water around each mug to heat it up, then discard. Now add a 25ml measure of whiskey and a teaspoon of brown sugar to each mug, along with a clove and half a stick of cinnamon. Pour about 160ml hot water into each mug and, lastly, add a squeeze of lemon juice to each. Use the mug to warm your hands as the sun dips beyond the horizon and drink as soon as it is cool enough to do so. 

Tip: If you aren’t taking a camping stove with you, or you’re having a campfire, you could make this up before you leave and pour into a thermos flask to keep warm, taking the cinnamon sticks and lemon separately to pop in the mugs as you serve. 

A Perfect Day for a Picnic: Over 80 recipes for outdoor feasts to share with family and friends by Tori Finch is published by Ryland Peters & Small, £9.99, Photography by Georgia Glynn-Smith

Published in: July 2020

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