Brandy Toddy

First, just a reminder that Sunday, April 24, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders, (and me,) to make them for you. It is always a fun time.

Brandy Toddy
Dissolve 1 Lump of Sugar. (1 tsp Caster Sugar)
1 Lump of ice. (1 Big Ice Cube)
1 Glass of Brandy. (2 oz Cognac Dudognon Reserve) Use medium size glass (…and garnish with freshly grated nutmeg).

Coming from the land of Brandy Old-Fashioneds, Wisconsin, it is interesting to make an even older drink and probably its mixological forefather, the Brandy Toddy.

Again, all we’re doing here is making an old-fashioned and leaving out the bitters.

Given my Wisconsin heritage, I figured I should bypass my usual California Brandy, for something a bit more celebratory, maybe a Cognac. The Cognac Dudognon Reserve is about as celebratory as I get, that is, on a state employee’s wages.

The music in the video this week is somewhat unfamiliar to me, something Mrs. Flannestad brought home, a Dubstep entity named Mount Kimbie.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.

6 thoughts on “Brandy Toddy

  1. General toddy question: Is there ever, in your opinion, a reason to make a cold toddy such as these rather than immediately reaching for the Ango and a twist?

    • What’s the Irving Berlin song from Panama Hattie?

      Ah, yes, “Make It Another Old Fashioned, Please”

      So, make it another old-fashioned, please

      Leave out the cherry,
      Leave out the orange,
      Leave out the bitters
      Just make it Straight Rye.

  2. There’s that early definition of the “cocktail” as a “bittered sling;” I’ve always taken that to refer to the Old Fashioned. It came to mind as I considered the idea of the toddy as an unbittered Old Fashioned—suggesting that the toddy and the sling are the same thing.

    Except, of course, that “sling” is such a slippery term, and has been used to identify seemingly dissimilar drinks through the years. What’s your best take on the difference between “slings” and “toddies?”

    • Slings are coming up in a couple pages, so I will talk more about them soon.

      David Wondrich talks about it a bit on “Imbibe”, I think they started out as more or less the same drink, either could be served hot or cold, sweetened booze and water. The drink associated with the name “Toddy” didn’t really change, though over time it tended to be served more frequently hot than cold. The drink associated with the name “Sling”, however, started sleeping around, mixing with punches and liqueurs. By the time we get to Singapore or Straits Slings, the name has nothing in particular to do with its origins.

      • “…started sleeping around…”, an amusing and apparently apt way to put it.

        I suspect the first “sling” I encountered was the Singapore; since then, all sorts of models, including the aforementioned cocktail as a bittered sling; I’ve been trying to rationalize the definition ever since. I look forward to your survey.

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