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Burns Night hot toddy (The Hot Rabbie)

By January 25, 2022 ,

This is the perfect hot drink on a cold Burns night. The sweet vanilla tones from the whisky go so well with the hint of orange from the cointreau. The deep sweetness from the honey and heat from the ginger bring it all together quite nicely. For this recipe I used Glenlivet founders reserve but you could also use Balvenie double wood, Dalwhinnie 15 or Glenfiddich Fire and Cane whisky in this too. Failing that go for whiskies (Scottish preferably), with sherry, American oak or rum casks that are Highland or Speyside malts. Islay malts will not work with this flavour combination. This particular cocktail will also work really well with the spices in your haggis main course too. This makes enough for one cocktail. 

SlĂ inte Mhath!

60ml Glenlivet founders reserve single malt whisky
10ml cointreau
5ml ginger and honey syrup
Boiling water to top up
Hot toddy or Irish coffee classes to serve
Slice of ginger or orange for garnish

100g honey
100ml water
50g fresh ginger finely chopped or grated

Place the honey, water and ginger into a pan and bring to the boil, turn down immediately to a low heat and allow to infuse for 30 minutes
Allow the syrup to cool before straining into a bottle

Fill the glass with some boiling water to warm up the glass
After a few minutes, discard the water
Pour in the whisky, cointreau and syrup and stir to combine
Top up with the rest of the boiling water 
Add the garnish

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