2010 Clipper Park Road, Suite 126
Baltimore, Md. 21211
Woodberry Kitchen is known for sourcing its ingredients from local farmers, and its warm Kitchen Toddy is no exception. The Orchard Cellars Archer is from a Middletown, Md., winery, and the bitters are made in house. Reid’s Orchard & Winery in Pennsylvania supplies the apple cider, which mixes with Whipper Snapper whiskey. Stir the ingredients together, add Snap, and Woodberry Kitchen’s toddy is served.
Related: Restaurant Review: Woodberry Kitchen
1010 Fleet Street
Baltimore, Md. 21202
Bagby Restaurant Group’s beverage director, Tim Riley, created TEN TEN’s hot toddy to highlight East Coast ingredients. The rye whiskey is brought in from Kentucky, the apple brandy from New Jersey, and the buckwheat honey from Virginia. The brilliance, however, comes right from the mind of this brilliant mixologist. TEN TEN introduced the toddy, but Fleet Street Kitchen now serves it as well. Make it at home for a little touch of comforting heaven all winter long.
1 oz Rittenhouse rye whiskey
1 oz Laird’s Bonded Apple brandy
2 oz Buckwheat honey syrup*
2/3 oz lemon juice, freshly squeezed
3-4 dashes Angostura bitters
6 oz hot water
Preheat a large mug by filling it with hot water. Mix two parts buckwheat honey to one part simmering water in a bowl or pot and whisk vigorously. Combine the rye, apple brandy, honey syrup, lemon juice and bitters in a mixing glass. Stir well. Empty the heated mug, and then add the spirit and honey mixture. Add hot water to fill and stir again. Twist a small lemon peel over the top of the drink and discard.
807 S. Broadway
Fells Point, Md. 21231
With a name like Rye, a good hot toddy is expected. Rye celebrates the whiskey-based drink with its American Trilogy. The drink is a mix of Rittenhouse rye, Laird’s applejack, brown sugar syrup and orange peel. Its credited to bartender Richard Boccato, who is noted as one of Rye’s “heroes in the field of proper drinks.” After throwing back a few toddies, order neighboring Stuggy’s hot dogs, which will be delivered directly to Rye.
Thames Street Oyster House
1728 Thames Street
Baltimore, Md. 21231
One of Thames Street Oyster House’s bartenders developed the Thames Street hot toddy with Pikesville Rye, which originated in and used to be distilled in Maryland. While no longer made in the state, it’s still loved by locals and available in few places outside of Baltimore. The whiskey is mixed with sweet orange tea and mint and served hot. The seasonal drink is part of Thames Street Oyster House’s local-themed happy hour, which also includes Delmarva drafts and Boordy wines.
Wit & Wisdom Tavern
200 International Drive
Baltimore, Md. 21202
Four Seasons’ beverage director, Tiffany Dawn Soto, developed the Genovese toddy for Wit & Wisdom Tavern. Curl up in one of Wit & Wisdom’s armchairs by the fireplace and enjoy her seasonal, spice-filled concoction, or make it at home.
2 oz cinnamon water
2 oz apple cider
1 oz water
1/2 oz lemon juice
1/2 oz honey
5 whole cloves
1 fresh basil leaf
1.5 oz Jim Beam
Combine all of the ingredients except Jim Beam. Steam the mix to to 145 degrees using an espresso steamer. Add in the Jim Beam and serve in a double-walled Bodum glass. Garnish the drink with a whole lemon wedge.
Renee Libby Beck spends her days as a public relations and social media manager for Medifast, Inc. and any spare time that she can find as a freelance writer. Her work has been published in local and national publications. Renee also serves as the Baltimore Food Examiner for Examiner.com.