Time for a toddy


For someone who used to have a cocktailblog I have certainly lost all my cocktail photographing skills. I converted to the faith that is called “flatlay” but drinks really don’t look good that way, they are spilled all over the table instead.

Point is that even though Christmas is is the rear view mirror we are still in the middle of winter and have a need for warm drinks, just not “glögg” which doesn’t really taste at all as good this side of December. Toddies is good option on a cold and windy day.

As they contain whisked raw eggs they are to be enjoyed with caution if you live in parts of the world where salmonella is a problem. They are also quite rich, like a liquid dessert, so beware. Some recipes state that the egg white and the yolk should be divided but I find that it makes more work for no reason. Tastes just as good if all done at once.


I make mine with smokey single malt whiskey but blended whiskey or dark rum is fine if you don’t like it. I personally really enjoy the contrast with the smokiness and the richness of it, with the freshness of the orange element.

Hot toddy; makes 2 drinks

1 egg

2 tablespoons of caster sugar(1+1)

1 dl water

0,5 dl freshly squeezed orange juice

6 cl of whiskey or rum

for serving; sturdy glasses that can handle heat

  1. In a pan bring the water,the orange juice and 1 tablespoon of sugar to the boil and then take it off the heat. The sugar should melt but it usually doesn’t take more than that.
  2. Whisk the egg in a bowl, slowly adding the sugar. Keep whisking until you have a firm “fluff”.
  3. Pour the whiskey/rum into the “syrup”,stir and the divide into the two glasses.
  4. Divided the foam/fluff equally between the two glasses.
  5. Enjoy! Responsibly of course!





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