Toronto Restaurants
 
Loading Location
Reserve online at your favourite restaurants in Toronto and across the GTA. Our real-time reservation system allows you to book available tables instantly from the restaurant's electronic reservation book.

Keep warm this winter with restorative toddies

January 8, 2017
review photo

Restorative toddies for the New Year
By Patricia Noonan
January is the time for a fresh start…after the excitement and buildup of the holidays, flu season and the inevitable barrage of bills, it’s no surprise that many of can feel walloped. So, that makes me think of heated cocktails, to restore warmth, equilibrium, and healing power. I think of classics like hot buttered rum, whiskey and brandy based warmers. Here’s an interesting spin on the hot buttered rum from one of Yorkville’s top restos. Calvados is an apple brandy from Normandy, France.
Hot buttered Calvados – created by Aidan Moreau-MacLeod of Chabrol, Yorkville.
Ingredients
2 oz Calvados Boulard
1 teaspoon butter
1 teaspoon turbinado sugar
1 teaspoon vanilla ice cream
1 dash angostura bitters
5oz boiling water
Method: Combine butter, sugar, bitters, and ice cream in a mug. Add 2oz boiling water to dissolve all ingredients. Once sugar has dissolved, add 2oz Calvados Boulard, stir, and top with remaining 3oz boiling water. 
I always enjoy a fuller flavored, smooth rum, like the latest Jamaican rum to make it to the LCBO. Monymusk Rum is non-chill filtered, a production technique used by many top single malt whiskies. (Chill filtering, while not inherently bad, leaves the spirit with a brilliant color, among other things, yet removes some of the essential oils that lend more depth of flavor to spirits.)
 
Classic hot buttered rum
1.5 oz Monymusk Rum
1 teaspoon butter
1 teaspoon brown sugar
.5 teaspoon ground cloves
4 oz boiling water
Cinnamon stick
Method: Combine butter, sugar, and cloves in a mug. Top with boiling water, stir in rum and mix with a cinnamon stick.
 
Toddies can be made with and dark spirit, from brandy to rum or whiskies. This recipe is from  Corby’s Global Canadian Whiskey Ambassador, Dave Mitton.
 Town of York Toddy – Created by Dave Mitton
 1½ oz Gooderham & Worts
1 cinnamon stick
½ oz winter warmth syrup
½ oz fresh lemon
½ cup boiling water
Method: Put all ingredients into glass and stir until syrup dissolves.  Garnish with cinnamon stick.
Winter Warmth Syrup
1 ½ cups water
1 cup raw sugar
½ apple peeled and diced
½ pear peeled and diced
6 walnuts
1 ½ cinnamon sticks (broken up)
6 cloves
Pinch of grated nutmeg
½ vanilla bean (split and scraped)
Combine water, sugar, fruit, walnuts, cinnamon and other spices in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Continue simmering for 10 to 20 minutes, remove from the heat and let cool. Strain it through a sieve to remove all fruit, nuts, and spices. Transfer into a bottle and refrigerate for up to two weeks.
 
Cheers! Happy 2017!

January is the perfect time for a fresh start. After the excitement and buildup of the holidays, flu season and the inevitable barrage of bills, it’s no surprise that many of can feel walloped. So, what better time for heated cocktails to restore warmth, equilibrium, and healing power?It brings to mind the classics: Hot Buttered Rum, and whiskey- and brandy-based warmers.

Here’s an interesting spin on Hot Buttered Rum created by Aidan Moreau-MacLeod of Chabrolone of Toronto’s top restos, using Calvados - an apple brandy from Normandy, France:

Hot Buttered Calvados 

Ingredients:

2 oz Calvados Boulard

1 teaspoon butter

1 teaspoon turbinado sugar

1 teaspoon vanilla ice cream

1 dash angostura bitters

5 oz boiling water

Method:

Combine butter, sugar, bitters, and ice cream in a mug. Add 2oz boiling water to dissolve all ingredients. Once sugar has dissolved, add 2oz Calvados Boulard, stir, and top with remaining 3oz boiling water. 

----

I always enjoy a fuller flavored, smooth rum, like the latest Jamaican rum to make it to the LCBO. Monymusk Rum is non-chill filtered, a production technique used by many top single malt whiskies. (Chill filtering, while not inherently bad, leaves the spirit with a brilliant color, among other things, yet removes some of the essential oils that lend more depth of flavor to spirits.) Here's my take on the classic:

Classic Hot Buttered Rum

Ingredients:

1.5 oz Monymusk Rum

1 teaspoon butter

1 teaspoon brown sugar

0.5 teaspoon ground cloves

4 oz boiling water

Cinnamon stick

Method:

Combine butter, sugar, and cloves in a mug. Top with boiling water, stir in rum and mix with a cinnamon stick.

----

Toddies can be made with any dark spirit, from brandy to rum and whiskies. This version was created by Dave Mitton, Global Canadian Whisky Ambassador, Corby Spirit & Wine.

Town of York Toddy 

Ingredients:

1½ oz Gooderham & Worts

1 cinnamon stick

½ oz winter warmth syrup** (recipe below)

½ oz fresh lemon

½ cup boiling water

Method:

Put all ingredients into glass and stir until syrup dissolves.  Garnish with cinnamon stick.

**Winter Warmth Syrup

1 ½ cups water

1 cup raw sugar

½ apple peeled and diced

½ pear peeled and diced

6 walnuts 

1 ½ cinnamon sticks (broken up)

6 cloves

Pinch of grated nutmeg

½ vanilla bean (split and scraped)

Combine water, sugar, fruit, walnuts, cinnamon and other spices in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Continue simmering for 10 to 20 minutes, remove from the heat and let cool. Strain it through a sieve to remove all fruit, nuts, and spices. Transfer into a bottle and refrigerate for up to two weeks.

Here's to staying warm this winter. Cheers!

Latest Comments
New User's Image
No comments posted yet